* Exported from MasterCook *
Slow Cooker Indian Wet Curry - Gila Masala; 4 pts
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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3 pounds yellow onions -- peeled and chopped
1 pound tomatoes
5 teaspoons turmeric powder
1/2 pound fresh ginger root -- peeled and chopped
24 garlic cloves -- peeled
2 tablespoons salt -- plus 2 teaspoons
1/2 cup vegetable oil -- or canola oil
Put everything in the slow cooker, adding the oil last.
Cook on high for 4 hours. Puree with an immersion blender or transfer to traditional blender, puree, and return to the slow cooker.
Cook the blended mixture on high for another 8 hours. The longer cooking time is essential to make sure the flavors blend well. The mixture should thicken and bubble as it cooks.
This mix will last 5 to 6 weeks in the fridge. In the freezer, it will last up to 3 months. Use about a cup this masala in any wet dish on the stovetop from peas and paneer (matar paneer) to meat curries. You can even experiment in the slow cooker. Just add veggies and this masala and cook on low for a few hours.
Double or triple the amount of tomatoes for more of a tomato base.
I don't recommend making this in the 3-quart slow cooker, because it defeats the purpose of making a large amount to keep on hand.
Yields 9 cups (9 one-cup servings)
AuthorNote: For those who are not Indian, this dish will take some explanation. 'Masala' just refers to mixed spices. 'Gila' means wet. Put them together and you have the base for any curried dish. Most Indian mothers toil over the stove for hours on the weekend preparing gila masala. Why? Because it's like having soup broth on hand - you can pull it out of the fridge, mix it with peas and paneer or chicken, and prepare an amazing tasting dish in minutes. For my wedding, my mother had a friend make four huge tubs of this masala to last us through a week's worth of festivities and family visits.
The masala usually takes hours of browning onions on the stovetop and cooking the tomatoes, ginger, and garlic just right to ensure the perfect consistency. My mother never thought it would be possible to make it in the slow cooker. Thank god for my wonderful mother-in-law. She saved the day and made it incredibly easy for me to make the complicated dishes I grew up eating and loving.
Description:
"4 pts NOT PointsPlus"
Cuisine:
"Indian"
Source:
"Indian Slow Cooker by Anupy Singla, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"9 cups"
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Per Serving (excluding unknown items): 202 Calories; 13g Fat (54.4% calories from fat); 3g Protein; 21g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1434mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 2 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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