Description
Spicy Indian masala sauce elevates weeknight dinners with robust flavors from traditional regions. Home cooks can easily craft this quick, aromatic sauce that delivers authentic Indian cuisine directly to dinner tables.
Ingredients
Scale
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 tsp smoked paprika
- ½ tsp ground coriander
- 1 tsp salt
- 2 tbsps oil or ghee
- 1 large onion, finely chopped
- 1 tbsp fresh grated ginger
- 3 cloves garlic, minced
- 1 (15 oz/425 g) can crushed tomatoes
- 1 (14 oz/400 ml) can full-fat coconut milk
- 1 tbsp tomato paste
- 1 tsp sugar (optional, balances acidity)
- Water or broth, to thin as needed
Instructions
- Foundational Sauté: Heat oil in a spacious skillet and caramelize onions until golden and translucent, creating a rich flavor base for the sauce.
- Aromatic Elevation: Incorporate ginger and garlic, stirring rapidly to release their intense fragrance without burning, while building a complex flavor profile.
- Spice Awakening: Sprinkle garam masala, cumin, turmeric, paprika, coriander, and salt directly into the pan, quickly toasting to intensify their warming characteristics and release deep, nuanced aromatics.
- Liquid Harmony: Stream crushed tomatoes, coconut milk, and tomato paste into the spice-infused mixture, whisking to create a vibrant, smooth sauce with layers of depth and complexity.
- Transformative Simmer: Allow the sauce to gently bubble and reduce, stirring intermittently to prevent scorching and promote even flavor melding, concentrating the essence of the ingredients.
- Textural Refinement: Transfer the sauce to a blender and pulse until achieving a silky, uniform consistency, elevating the rustic preparation to a sophisticated, restaurant-quality sauce.
- Final Calibration: Return the blended sauce to the pan, adjusting consistency with water or broth as needed, ensuring a perfect balance of thickness and flavor intensity.
Notes
- Optimize Onion Caramelization: Take time to slowly brown onions on medium-low heat, allowing natural sugars to develop rich, sweet undertones without burning, creating a robust flavor foundation.
- Spice Toasting Technique: Quickly bloom dry spices in hot oil for 30-45 seconds to release essential oils and maximize aromatic complexity, preventing bitter scorching by constant stirring.
- Blending Safety Hack: When transferring hot sauce to blender, remove center lid cap and cover with towel to allow steam escape, preventing potential pressure build-up and kitchen accidents.
- Dietary Adaptation Strategies: Swap coconut milk with plant-based alternatives like almond or cashew cream for vegan version; use low-sodium options for heart-conscious diets; substitute ghee with olive oil for lighter preparation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Sautéing
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg