One-pot masala

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The one-pot masala (aka, "modular curry") method is a method used in many Indian restaurants and take-aways for fast and efficient preparation of curry. The ease of its usage is generally responsible for the proliferation of relatively cheap restaurants of this type.

In the one-pot masala method, the restaurant keeps a single large pot of a "base sauce" which is kept hot for use in all curry dishes on the menu. When a customer orders a curry, the meat is cooked and then the sauce is made by taking a serving of the (already hot) base sauce and mixing it with other ingredients as appropriate to the type of curry requested. For a Madras or Vindaloo, extra chilli would be added: for milder or more flavourful curries other flavouring spices or fruit could be added. This process minimises the cooking time of curry sauces and allows a wide range of curries to be offered without requiring independent cooking processes for every one.

One-pot masala is considered a relatively inferior way of preparing curry, but the popularity of curries prepared in this way - especially in Britain - is remarkable. Furthermore, it is nonetheless superior to the use of completely prepared sauces (as in supermarket tinned curries), and many diners have never eaten a curry prepared in any other way.

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