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Masala Sauce

5 from 10 votes
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Prep Time 10 mins
Cook Time 20 mins
Servings 4

Equipment

  • 1 blender

Ingredients
  

  • 2 medium onions diced
  • 1 handful fresh coriander chopped
  • 2 tbsp ghee or vegetable oil
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 4 tbsp tablespoon of tomato concentrate paste 1 tbsp of tomato puree, 4 tbsp water)
  • 3 tbsp tandoori masala my Tikka Spice Blend can be used as as substitute
  • 2 tbsp garam masala
  • 1 tsp paprika
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 4 tbsp ground almonds available on our website
  • 4 tbsp coconut powder available on our website
  • 1 tsp mango chutney
  • 2 tsp sugar
  • 200 g tinned chopped tomatoes
  • 175 ml chicken stock
  • 50 ml lemon juice
  • 1 tbsp kasuri methi ground fenugreek leaves
  • 275 ml single cream keep 25ml for garnish
  • 2 tsp red food colouring optional

Instructions
 

  • 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.
  • 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 2 tsp of red food colouring.
  • Take off the heat and garnish with coriander and 25ml of single cream.

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