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–+ cups

Curry Masala Sauce

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Servings: 3 cups
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes

Ingredients

  • 3 tablespoons

    olive oil

  • 1 tablespoon cumin seeds
  • 6 medium onions, (chopped, pureed in blender)
  • 1 tablespoon garlic, (grated)
  • 1 tablespoon ginger, (peeled, grated)
  • 6 medium tomatoes, (chopped, pureed in blender)
  • 1 teaspoon tumeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon salt, (or to taste)

Instructions

  • In a large pan, heat olive oil on medium heat, then add cumin seeds and wait until they start sputtering.
  • Add onion puree and cook until it's golden brown (about 15 minutes).
  • Add the garlic and ginger, and saute for 2-3 minutes.
  • Add the pureed tomatoes, turmeric, coriander, cumin, garam masala, and salt, and cook on high heat while stirring continuously for 2 minutes.
  • Reduce the flame to simmer and cook for another 20-25 minutes with the lid on, then serve or store.

Bon appétit!

    Notes

    • If I'm making this curry masala in bulk I use a large pan or a wok, but if I'm making a small batch and using it right away I use an Instapot.
    • This recipe makes approximately 3 cups of masala, but you can easily half or double the recipe!