The wet masala method is an easy way of making quick, very flavorful curries at home. It basically involves using a food processor to make a quick vegetable marinade that then becomes the sauce.

Most of the wet masalas I make start with aromatics - specifically, onion, garlic, and ginger. I'll usually add fresh chilis of some type for heat and flavor, an acid for brightness and liquid, salt, and seasonings (usually a curry paste, although if I'm ambitious, I make my own blend. I am rarely that ambitiouis). If you have access to fresh curry leaves, a wet masala is a great place to use them, because if you chop them fine enough, they're edible, and you don't have to worry about getting their flavor into the dish then fishing them out afterwards.

Just chop the larger bits into medium sized chunks, throw everything in the bowl of your food processor, and pulse until it's a minced slush. Then pour this over top of, or into a bag with, your protein of choice and marinate (length depends on the type of meat you're using).

When it comes time to cook, just get a large pan or pot really hot, and dump the whole thing in, adding additional vegetables as it cooks. If you're doing a vegetarian curry, you can start sauteeing your "main" vegetables for a minute or so, then add the wet masala. In any event, it'll cook down into a loose sauce that you can thicken up with yogurt if you want.