Liquid masalas, also known as spice pastes or curry pastes, are commonly used in Indian cuisine to add flavor and aroma to dishes. Here are some popular liquid masalas used in Indian cooking:
Ginger-Garlic Paste: Made by blending equal parts of fresh ginger and garlic, this paste adds a pungent and aromatic flavor to curries, marinades, and stir-fries.
Onion-Tomato Masala: A base for many Indian curries, this masala is made by cooking finely chopped onions and tomatoes together until they form a thick paste. It provides a rich and savory taste to a variety of dishes.
Tamarind Paste: Made from the pulp of tamarind fruit, this tangy and sour paste is used in dishes like sambar (a lentil and vegetable stew) and chutneys to give a distinct flavor.
Coconut Milk: Extracted from grated coconut, coconut milk is used in South Indian and coastal curries, providing a creamy and slightly sweet taste. It is also used in desserts and drinks.
Green Chutney: Made with fresh cilantro (coriander), mint, green chili, and lime juice, this vibrant chutney adds a burst of freshness and spiciness to snacks, sandwiches, and chaats (Indian street food).
Red Curry Paste: This spicy paste is a blend of dried red chilies, garlic, ginger, onions, and various spices. It is commonly used in dishes like chicken curry and vegetable curries in South Indian and Thai cuisines.
Garam Masala Paste: Garam masala is a blend of ground spices like cumin, coriander, cardamom, cinnamon, and cloves. Mixing it with water or oil to create a paste helps to evenly distribute the flavors in dishes like biryanis and gravies.
These are just a few examples of liquid masalas used in Indian cooking. The specific masalas and their proportions vary depending on regional preferences and individual recipes.