Punjabi Masala: Vegan, Vegetarian, Gluten-Free! It's like a soup starter - but a curry starter! Think of this Punjabi Masala as a head start for virtually any North Indian curry. In the weeks before my own wedding, my mother made buckets of this mixture so that small amounts could be pulled out for quick meals during the two-week celebration. Consider yourself now privy to the 'secret sauce' that most Punjabi families keep on hand for quick and easy meals during the week. Cooking Tip: Heat 2 tablespoons of oil or ghee, add 1 teaspoon of cumin seeds and 1/2 teaspoon turmeric powder. Cook until the seeds sizzle. Add 1 pound of protein (paneer, tofu, chicken, beef, or pork, lamb, or fish), cook through, add 1/2 jar of Punjabi Masala, 1 cup of vegetables, and 2 teaspoons each of garam masala, red chile powder, and salt.