Onion Masala Sauce
Aromatic and rich, this recipe combines the vibrant flavors of ginger and garlic with a blend of traditional spices to create a fragrant and flavorful masala sauce. Slowly caramelized onions add depth and complexity to this dish, resulting in a satisfying and delicious curry that will tantalize your taste buds.
— Constant Cookbook
Ingredients
- 30g/1oz root ginger
- 30g/1oz garlic
- 2 tbsp vegetable oil
- 2 black cardamom
- 10 black pepper
- 3 cloves
- 4 green cardamom
- 2 tsp cumin
- 2 cinnamon
- 1 bay leaf
- 500g/1lb 2oz onions
- 1 tbsp ginger garlic paste (from above)
- 1 tsp ground turmeric
- ½ tsp red chilli powder
- 1 tbsp ground coriander
- 1 tsp garam masala
- , to taste salt
- 2 tbsp tomato purée
Instructions
- First prepare the ginger garlic paste. Blend the ginger and garlic with a teaspoon of water in a blender. Store any you donât use for this recipe in the fridge.
- To make the masala sauce, heat the oil in a large frying pan. Add the whole spices (black cardamom, peppercorns, cloves, green cardamom, cumin seeds, cinnamon and bay leaf) and fry until they start to crackle, then add the onions.
- Cook the onions gently and slowly until caramelised and very dark brown.
- Add a tablespoon of the ginger garlic paste and fry gently for 3-4 minutes. Taste to make sure the ginger and garlic are well cooked otherwise their flavour will be too strong.
- Add all the powdered spices and mix well.
- Add 100-150ml/3½-5fl oz water if the sauce is too thick.
- Finally add the tomato purée and cook until the oil comes to the surface of the sauce.
Cook Time
30M
Prep Time
PT30M
Yield
Makes about 500g/1lb 2oz of sauce
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