The Chef

Restaurants

Meals

Drinks

Restaurants›CURRY CORNER Indian Eatery & Bar›Masala Recipe

Masala Recipe

Name: CURRY CORNER Indian Eatery & Bars Masala Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbs vegetable oil; 1 tbs unsalted butter; 1 cup onion, finely chopped; 0.5 cup green bell pepper, seeded and diced; 2 cups tomatoes, finely chopped (or canned crushed tomatoes); 2 tsp fresh garlic, minced; 1 tsp fresh ginger, minced; 1 tsp ground coriander; 1 tsp ground cumin; 0.5 tsp turmeric; 0.5 tsp red chili powder (or cayenne); 1 tsp garam masala; 1 tsp kasuri methi (dried fenugreek leaves), crushed; 1 tsp salt; 0.5 cup water or low-sodium vegetable/chicken stock; 0.25 cup light cream (or half-and-half); 2 tbsp fresh cilantro, chopped (for garnish); 2 cups paneer cubes or cooked chicken pieces; 1 tsp lemon juice

Inspired by CURRY CORNER Indian Eatery & Bar

Time35m

Serves4

Prepared in a fresh tomato sauce with a touch of light cream and fenugreek with onions, bell pepper, and tomatoes

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Masala Sauce

2 tbs Tuscany sunflower oil

1 tbs Unsalted butter

1 cup Onion, finely chopped

1/2 cup green bell pepper, seeded and diced

2 cups tomatoes, finely chopped (or canned crushed tomatoes)

2 tsp fresh garlic, minced

1 tsp fresh ginger, minced

1 tsp Ground coriander

1 tsp Ground cumin

1/2 tsp turmeric

1/2 tsp red chili powder (or cayenne)

1 tsp Garam masala

1 tsp kasuri methi (dried fenugreek leaves), crushed

1 tsp Celtic sea salt

1/2 cup water or low-sodium vegetable/chicken stock

1/4 cup light cream (or half-and-half)

2 tbsp fresh cilantro, chopped (for garnish)

Protein / Vegetables (optional additions)

2 cups paneer cubes or cooked chicken pieces

1 tsp ReaLemon lemon juice

Method

Masala Sauce

Prepare aromatics

Heat oil and butter in a wide sauté pan over medium heat until butter is melted and foaming.

Add the finely chopped onion and cook, stirring occasionally, 6–8 minutes until softened and beginning to brown at the edges.

Add the diced green bell pepper and continue to cook 3–4 minutes until slightly softened but still holding shape.

Add ginger and garlic

Stir in the minced garlic and ginger and cook 30–45 seconds until fragrant, taking care not to burn.

Spice bloom

Reduce heat to medium-low. Add ground coriander, ground cumin, turmeric, red chili powder, and salt. Stir continuously 30–45 seconds so the spices release their aroma.

Tomatoes and simmer

Add the chopped or crushed tomatoes. Increase heat to medium and bring mixture to a gentle simmer. Cook, stirring occasionally, until tomatoes break down and oil separates slightly from the sauce, about 10–12 minutes.

If the sauce becomes too thick, add up to 1/2 cup water or stock to reach a smooth, saucy consistency. Simmer 2–3 more minutes to integrate.

Finish with cream and fenugreek

Lower heat to low. Stir in the light cream, garam masala, and crushed kasuri methi (fenugreek). Cook 1–2 minutes more; do not boil vigorously after adding cream. Taste and adjust salt and spice levels.

Combine with Protein / Vegetables

If using paneer: lightly pan-fry the cubes in 1 tbs oil until golden on two sides (2–3 minutes per side). Add the fried paneer to the simmering masala and gently fold to coat. Cook 2–3 minutes until warmed through.

If using cooked chicken: add the cooked chicken pieces to the sauce, stir to coat, and simmer 3–4 minutes until heated through and flavors meld.

Finish with 1 tsp lemon juice and chopped cilantro. Stir gently.

To Serve

Serve hot with steamed basmati rice, naan, or roti. Garnish with extra cilantro and a light drizzle of cream if desired.