Lakshmi Mahadevan's World Famous Masala Recipe

This was my first time making Indian food, and it was a hit!  This dish was absolutely delicious.  In July, I went to a friend's Indian wedding in Lake Tahoe.  Her favor was her mother's "world famous Masala recipe" and "super secret masala spice."  I decided to finally attempt this dish tonight.  It was so flavorful, and not to mention, spicy!  I used chicken in this dish, though you can use chicken, shrimp, tofu, or garbanzo beans.  Mrs. Mahadevan says pork and beef does not taste right in this dish.

Ingredients

2" x 2" fresh piece of ginger, shredded

3-4 cloves of fresh garlic, crushed then minced

1-2 jalapenos, sliced in half lengthwise (use according to your spiciness preference!)

1 medium sized red onion, minced

olive oil

3 fresh roma tomatoes, diced

1/2 of a large can of crushed tomatoes

protein of your choice (chicken, fish, shrimp, tofu, garbanzo beans)

1 tablespoon on Lakshmi's super secret masala spice *Ok, so, I am pretty sure they sell "masala" in the spice section of your grocery store, or specialty grocer

1/2 teaspoon turmeric

1 teaspoon salt

pinch of sugar

fresh cilantro, washed, destemmed, coarsely chopped *I omitted the cilantro 

fresh lemon, cut into wedges

Directions

1. Combine the garlic and ginger into a paste (use food prep, blender, mortar & pestle.... the only thing I have is a blender, and it didn't work well, so I just smashed it into a paste as best I could!)

2. Heat 2 tablespoons of olive oil over medium heat, add the garlic/ginger paste and jalapenos, and saute for 2 minutes.

3.  Add the onions and cook until they are translucent.

4.  Add the roma tomatoes, cook for one minute. Ensure heat is not too high and stir tomatoes so they don't scorch on the bottom.

5. Add half the can of crushed tomatoes.  Stir all the ingredients and cover.  Simmer for 4-5 minutes.  Monitor the heat to prevent scorching.  If you want more tomatoes, add additional crushed tomato throughout the cooking process, by the tablespoonful.

6.  Add the garam masala, turmeric, and salt.  Stir.

7. Add your protein and stir.  Add another tablespoon of olive oil and fold the olive oil into your masala.  Cover and allow the ingredients to simmer for 2-3 minutes.

8. Add a pinch of sugar - this takes away the acidity of the tomatoes.

9. Allow your curry to stew for 20-25 minutes, depending on what type of protein you have chosen.  Stir regularly.

10. Right before serving, stir a handful of chopped cilantro into the curry.  Garnish the dish with cilantro.

11. Squeeze 1-2 wedges of fresh lemon over the dish, and enjoy!

Serving suggestions

1. Serve the masala over freshly cooked basmati rice (I used brown basmati)

2.  As a side dish, mix cubed cucumber with mint, cilantro, and yogurt.  Garnish with paprika.

3.  As a side dish, shred 2-3 large carrots.  Combined with one finely chopped serrano or jalapeno pepper.  Squeeze the juice of one lemon into the mixture - this is spicy!