The Must-Have Masala Pastes Of Indian Cooking
The French have their mother sauces – béchamel, espagnole, hollandaise, tomato, and velouté, each distinct in flavour and consistency.
There’s a misconception that Indian food consists of a single homogenous masala or curry – which couldn’t be further from the truth! In a landscape as vast and varied as India, where flavour profiles of cuisine change every 20 kilometres or so, there is no single version of “curry” or “masala.”
Each region uses distinct spices and flavours. Here are 4 regional must-have masala pastes from different parts of India.
Vindaloo: Piquant, sweet, and with a touch of spice, vindaloo paste comes from the sunny state of Goa and draws from Portuguese influences.
Butter chicken sauce: Rich, indulgent and creamy with cashew paste, this decadent blend from Punjab pairs well with tender chicken cubes – but can also be used with cottage cheese or tofu for a vegetarian/vegan version.
Madras curry paste: The food of South India is known for its sharp and spicy flavours. Our Madras curry paste is available in mild and
Vindaloo: Piquant, sweet, and with a touch of spice, vindaloo paste comes from the sunny state of Goa and draws from Portuguese influences.
Butter chicken sauce: Rich, indulgent and creamy with cashew paste, this decadent blend from Punjab pairs well with tender chicken cubes – but can also be used with cottage cheese or tofu for a vegetarian/vegan version.
Madras curry paste: The food of South India is known for its sharp and spicy flavours. Our Madras curry paste is available in mild and
Rogan josh sauce: A signature dish from Kashmir, rogan josh (a meat curry), takes hours on the stove and uses a heady mix of warm, aromatic spices like cardamom, cinnamon, cloves and bay leaves, combined with dried red Kashmiri chillies for a deep red hue. Make rogan josh in minutes with our blended sauce.