Indian Masala


  • mire poix (onion, carrot, celery, bay leaf)
  • 2 cloves of garlic
  • 1 small piece of ginger
  • curry spices: cumin, coriander, tumeric, cardamon, mustard seed
  • 1 lime
  • 2-3 shallots
  • 2 tbsp (tablespoons) of white yogurt
  • 100 ml milk
  • 100 ml tomatoes puree
  • butter
  • cooking oil
  • a bunch of fresh cilantro


Chop the vegetables for the mire poix and fry them in butter. Add a bay leaf and milk and let it simmer for about one hour. Make a curry paste from garlic and ginger (slightly toasted) and the curry spices. Fry chopped shallots in a little oil. Add tomatoes, milk from the mire poix (poured through a sieve), lime and curry paste. Reduce until it is thick. Add yogurt and chopped cilantro.