Indian Style Sauce Base
A starter sauce for many different Indian dishes
Servings: 4 people
Ingredients
- 2 large onions peeled and cut into quarters
- 2 medium tomatoes peeled, seeded and chopped
- ½ teaspoon salt
- 2 teaspoons garlic paste or 2 cloves of garlic minced
- 1 teaspoon fresh ginger mince or grated with a Microplane
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper
- ½ teaspoon ground turmeric
- 2 teaspoons garam masala
- 3 tablespoons vegetable oil
Instructions
- In the bowl of a food processor fitted with the metal blade, process the onion and tomato separately into fairly smooth purees. Keep them in separate bowls — they go into the pan at different times.
- Heat a large skillet over medium-high heat and add the oil. When the oil shimmers and moves easily across the pan, add the onion puree.
- Fry the onion puree for about five minutes, stirring regularly, until it deepens in color and most of the liquid has cooked off. You're not looking for browning — you're looking for the puree to tighten and dry out.
- Add the tomato puree and fry for another five minutes, until most of the moisture has cooked out of that as well. The mixture will look thick and concentrated.
- Add the salt, garlic, ginger, and all remaining spices. Continue frying, stirring constantly, until the oil begins to visibly separate from the mixture — you'll see it pooling at the edges of the pan. This is the cue that the base is ready. It usually takes another 2–3 minutes.
- To finish into a sauce: for each cup of base, add about ½ cup of stock and/or coconut milk and bring to a boil.
- Toast your curry powder in a dry skillet until fragrant and stir it in. Reduce the heat, add your meat or vegetables, and simmer until cooked through.
Notes
Garam masala — "mixed spice" — is available at Indian grocery stores and most well-stocked supermarkets. The blend varies by region and brand. If you want to make your own, there are good recipes available; just know that every version will be slightly different.