Masala Sauce Recipe
Masala Sauce Recipe
Rated 5.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Equipment
Blender
Now this masala sauce is definitely worth making.
Best of all, it can be done in under 30 minutes. You could add some chicken tikka to this and make a curry out of it or it can be served as a side for dipping. Either works just as well.
You will need a blender for this one. This recipe doesn’t require a base gravy but the first few steps of the curry will need to be blitzed up instead.
The red food colouring is optional but I am firm believer that you eat with your eyes first and the red glow the colouring gives makes the sauce even more appeasing.
Author:Matt Cooper Bites
Ingredients
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2 medium onions diced
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1 handful fresh coriander chopped
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2 tbsp ghee or vegetable oil
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1 tbsp garlic paste - frozen Taj brand blocks are great
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1 tbsp ginger paste - frozen Taj brand blocks are great
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4 tbsp tablespoon of tomato concentrate paste 1 tbsp of tomato puree, 4 tbsp water)
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3 tbsp tandoori masala - my Tikka Spice Blend can be used as as substitute
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2 tbsp garam masala
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1 tsp paprika
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0.5 tsp ground coriander
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0.5 tsp ground cumin
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4 tbsp ground almonds
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4 tbsp coconut powder / flour
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1 tsp mango chutney
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2 tsp sugar
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200 g tinned chopped tomatoes
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175 ml chicken stock
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3 tbsp lemon juice
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1 tbsp kasuri methi - fenugreek leaves
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275 ml single cream - keep 25ml for garnish
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1 tsp red food colouring
Directions
Heat your ghee or vegetable oil in a pan and add your diced onions and cook until the onions are soft. This should take about five minutes.
Add the garlic and ginger paste and cook for one minute. If they are frozen, defrost in the microwave for 30 seconds.
Add the tomato concentrate paste, tandoori masala, garam masala, paprika, ground coriander, ground cumin, coconut powder, almond powder – ensuring the onions are coated and cook for 30 seconds. Add a splash of stock too to ensure the spices don't burn.
Add sugar, mango chutney, tinned chopped tomatoes and chicken stock and bring it to the simmer for 2-3 minutes.
Transfer the mix into a blender and blend until smooth.
Add the mix back into the pan and add 50ml of chicken stock. Simmer for 5 minutes.
Add lemon juice, kasuri methi and 250ml of single cream.
Add 1 tsp of red food colouring.
Take off the heat and garnish with coriander and 25ml of single cream.
2 comments
Can you chare me diferent dishes and haw to make it
TWIRINGIYIMANA JEAN CLAUDE
I want to know Ckitchen vell well And I like to cook
TWIRINGIYIMANA JEAN CLAUDE
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