I often see different brands of Masala Sauce in the supermarkets, but why buy one when you can prepare it at your home in under 20 minutes?
Here is the simple Masala Sauce recipe, which is far superior to the store-bought version. Fresh, Homemade, and Freezer safe.
This delectable masala sauce recipe will enhance the flavor of your curries. Roasting the onions gently until they get quite black is the key step for obtaining the rich flavor.
Know Your Masala Sauce Ingredients:
Ingredients for preparing garlic paste
30 grams peeled ginger
30 grams peeled garlic cloves
Ingredients for preparing masala sauce
2 tablespoons of vegetable oil / cooking oil
2 teaspoonfuls of cumin seeds (jeera)
4 green cardamoms (sukumel / hari elaichi)
2 black cardamom (Nepali Alainchi / Thulo Sukumel / Badi Elaichi)
2-3 sticks of cinnamon (dalchini)
1 tablespoon of powdered coriander seeds (dhania seeds)
3 cloves (lavang)
10 black peppercorns (marich / kalimirch)
1-2 bay leaves (tej patta)
1 teaspoonful of garam masala
1/2 teaspoonful of red chili powder
0.5 kg of chopped onions
1 tablespoon of ginger garlic paste
1 teaspoonful of turmeric powder
Instructions for preparing the Ginger Garlic Paste
Wash the fresh ginger properly to remove any dirt stuck to it. Peel the ginger if you aren’t using organic ginger. If you use organic ginger, you don’t need to peel it. Next, chop the clean ginger into fine pieces, just around the size of a garlic clove.
Set a garlic clove on a cutting board or a flat surface, then position the flat face of your knife on top of it, then hit it with the heel of your hand to peel it. This should release the peel and smash the garlic.
Alternatively, you may also smash the garlic with a heavyweight to partially break it and cause the skin to burst off. For preparing the ginger-garlic paste, combine the garlic and ginger in a mixer and process on low speed for 2-3 minutes, or until the ginger and garlic are finely diced.
It’s ideal to use a strong mixer for this. Continue to blend the paste at a lower speed after adding the liquids. If the ingredients do not appear to be moving, you can pause and wipe out the mixer bowl.
Enhance the speed until you get a paste after the components have been thoroughly broken down. Store the obtained ginger garlic paste in a jar and only use dry spoons to take it out when needed. You can store this paste in the fridge.
Instructions for preparing the Masala Sauce
- Heat the oil in a heavy bottom pan in medium flame. Transfer the spices and heat until the whole spices begin to crackle (green cardamom, bay leaf, cinnamon, cumin seeds, cloves, peppercorns, and black cardamom). After that, add the onions.
- Saute the onions continuously and carefully till they are roasted and dark brown.
- Add a spoonful of ginger garlic paste that was previously prepared and cook for 4-5 minutes on low heat. Taste the masala for ensuring that the ginger and garlic are cooked thoroughly; else, their flavor will be overpowering.
- Mix in all of the powdered spices thoroughly.
- If the sauce is dense, add 100-150ml of water.
- Lastly, add the tomato purée and continue to boil until the oil rises to the top of the sauce.
- Store the freshly prepared masala sauce in your refrigerator for up to two weeks, and the sauce can also be frozen for up to three months.
Why to prepare the masala sauce?
Refrigerating a jar of masala sauce helps in cutting down on the additional cooking time. Combine the masala sauce and vegetables of choice, and offer a beautiful comfortable dinner to yourself and family and friends every evening.
Who doesn’t like to eat a freshly prepared meal? These basic sauces may be made 2-3 days ahead of time for get-togethers and parties.
I hope you enjoy preparing this masala sauce recipe.