Make Masala Sauce
This blend of spices is a useful mixture to have on hand. The spices are an essential component of many Indian recipes, including Make Saag Paneer. Make a batch of this ahead of time to save time during your next Indian dinner preparation.
Contents
Ingredients
- Servings: 3 cups
- A few green chilies (add more or less depending on your desired spiciness level)
- two cloves garlic
- 2 pieces ginger
- 2 onions, peeled and sliced
- 1/2 cup oil
- 1/2 tsp of each of the following:
- cumin seeds
- salt
- tumeric powder
- red chili powder
- fennel
- cloves
- paprika
- garam masala
- 1 tbsp. black peppercorns
- four bay leaves
- 1 tbsp. coriander seeds
- a cinnamon stick
- 4 cardamoms
- 28 oz. canned crushed tomatoes
- 4 tsp. coriander powder
Steps
- In a food processor, combine the onions, chilies, garlic and ginger together until you get a smooth paste.
- Toast the coriander, fennel, peppercorns, cardamoms and cloves and grind them in a coffee grinder until a powder is formed.
- Heat the oil on medium heat in a saucepan until the consistency of the oil is similar to water. Add the cumin seeds, bay leaves, and cinnamon.
- When the cumin seeds begin to pop, add the onion, chili, garlic and ginger mixture and lower the heat to medium low. Stir the mixture occasionally while it cooks for about 20 min, or until the onions begin to brown. Add in the spice powder you made in step 2.
- Puree the tomatoes in the food processor.
- Add the remaining ingredients specified in the ingredients list and the tomatoes to the mixture and mix together.
- Turn the heat to low and cover the pan to let it cook for about 40 minutes. Stir the mixture occasionally to prevent it from sticking. You will know the mixture is done when the oil separates from the rest of the sauce.
Tips
- Make plenty of this mixture and freeze it for future use.
Things You'll Need
- Food processor
- Saucepan
- Wooden spoon or spoon for stirring
- Stove
