Today’s post is in continuation to my earlier post on how to make onion tomato masala for Indian gravies? A versatile masala that can be used for almost all the Indian recipes which calls for onion, ginger, garlic and tomato as base ingredients. In this post I will show you how to store onion – tomato masala? This masala needs to be handled and stored properly otherwise it may get moldy in your refrigerator in couple of weeks. If you know what will be your meal planner for the next week then store a small quantity of it in an airtight container and freeze the rest.
To freeze you will need – depending on the quantity of masala you may need 2 – 4 8 oz. canning jar, labels, and of course the cooked cooled down masala. Wash and dry the canning jars. Mark your labels and fill up your canning jars with this masala. Secure the lid and place it in the freezer.
If you are short on space, than another way to store this masala would be either in a plastic zipolac bag or ice cube trays. Wash and dry ice trays. Spoon out 2 teaspoon of masala in each cube. Cover it with a plastic wrap to avoid other odors to penetrate in the masala. On the other hand this masala itself has a strong aroma which may penetrate into other foods, so cover it properly. After it’s frozen, remove masala from tray and put it in Ziploc bags and store for future use. Whenever you are ready for a recipe, just set it out on your kitchen counter for an hour to thaw and you are good to go.
