Best 4 Masala Sauce Recipes

In the realm of culinary delights, "masala sauce" reigns supreme as a vibrant and flavorful condiment that can transform ordinary dishes into extraordinary culinary creations. This magical sauce, hailing from the rich traditions of Indian cuisine, is a delicate balance of aromatic spices, herbs, and fresh ingredients, each contributing its unique essence to the symphony of flavors. Whether you're a seasoned chef or a novice cook embarking on a culinary adventure, this guide will unveil the secrets of crafting the perfect masala sauce, ensuring that every spoonful ignites your taste buds and leaves you craving more.

Here are our top 4 tried and tested recipes!

TIKKA MASALA SAUCE

Tikka Masala Sauce image

This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.

Provided by YummySmellsca

Categories Sauces

Time 1h30m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon coconut oil
1 large onion, minced
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon garam masala
1/2 tablespoon fresh grated ginger
1 pencil hot pepper or 1 jalapeno pepper, seeded and minced
4 Thai red chili peppers, minced
4 cups roasted crushed tomatoes (I used homemade)

Steps:

Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
Stir in the chilies and cook 3 minutes.
Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
Pressure can 30 minutes @ 10 PSI.

CURRY-MASALA LAMB BURGERS WITH YOGURT SAUCE

Curry-Masala Lamb Burgers With Yogurt Sauce image

This sounds so good, so I'm putting it here for safe keeping. I got it from Erin's Kitchen Blog, so I hope she doesn't mind. I can't wait to try it! In her recipe she used a medium handful each of cilantro and mint, so I've guessed it about 1/3 of a cup, and a squeeze of lemon juice was estimated at about 3 tbs. since Zaar won't allow handfuls and squeezes as measurements.

Provided by C. Taylor

Categories Lunch/Snacks

Time 20m

Yield 4-5 patties, 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb ground lamb
1 tablespoon curry powder
1 tablespoon masala mixed spice
1 tablespoon olive oil
salt and pepper
1/3 cup cilantro, finely chopped
1/3 cup mint, finely chopped
1 garlic clove, finely diced
3 tablespoons lemon juice
1/2 cup plain yogurt, preferably full-fat
4 -5 small pita bread

Steps:

In a large bowl, mix the lamb, curry powder, masala spice and salt and pepper well. Form lamb into 4-5 patties, depending on how thick you like your burgers. Place patties on a plate, and set aside.
In a small bowl, mix the cilantro, mint, garlic and squeeze of lemon juice. Add the yogurt and stir until mixed. Set aside.
Coat lamb patties with a little olive oil and either cook in a cast iron skillet on the stove or on the grill. Either way, the patties will need about 3 minutes on either side.
Serve the patties in the pita bread, topped with the sauce.

MASALA SAUCE(BOBBY FLAY)

Masala Sauce(Bobby Flay) image

I visited a Whole Foods store in Conn. recently and tried their Masala rice and it was so good(the rice and the sauce were mixed together), I wanted to recreate the recipe at home. Not finding it in the Whole Foods site, I came across this recipe by Bobby Flay. The recipe for the Masala sauce came with the recipe for Basmati Pilaf with Peas, but I'm posting it separately. From Bobby Flay's Throwdown with Bobby Flay, Episode: Chicken Tikka Masala.

Provided by Sharon123

Categories Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons ghee (or olive oil-I used butter)
1 medium yellow onion, halved, thinly sliced
2 inches piece fresh ginger, peeled and finely grated
1 serrano chili, finely diced (or use jalapeno for less heat)
3 garlic cloves, finely chopped
1 tablespoon tomato paste
2 teaspoons smoked spanish paprika
2 teaspoons garam masala
1 (28 ounce) can plum tomatoes, pureed until smooth
honey
1/4-1/2 teaspoon cayenne powder (depending on how spicy you like it)
1/2 cup water
salt & freshly ground black pepper
3/4 cup heavy cream (or coconut milk)
chopped cilantro leaf

Steps:

Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.
Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.
At this point you could add chopped chicken or tofu if you want to add protein.
Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.
Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.

MASALA SAUCE

Masala Sauce image

Make and share this Masala Sauce recipe from Food.com.

Provided by tychus2001

Categories Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

7 ounces canned tomatoes
4 fluid ounces yogurt
4 fluid ounces coconut milk
2 green chilies, chopped
1 onion, sliced
3 garlic cloves, crushed
2 tablespoons ghee or 2 tablespoons butter
2 tablespoons lime juice
1 tablespoon black onion seeds (nigella)
1 tablespoon fresh cilantro, chopped
1 tablespoon of fresh mint, chopped
1/2 teaspoon garam masala

Steps:

Heat the ghee on a moderate heat in a medium-large pan.
Add the onion slices and cook gently for about 5 minutes.
Add the black onion seeds, chopped chillies and the crushed garlic cloves and stir the ingredients together with the onions.
Cook for 2 minutes.
Add the tomatoes, yogurt and coconut milk and bring to a boil.
Reduce the heat to medium and simmer gently for 20 minutes, stirring occasionally.
Add the garam masala, chopped coriander, mint and lemon or lime juice and stir well.

Tips:

Choose the right tomatoes: Use ripe, juicy tomatoes for the best flavor. Roma tomatoes are a good choice because they have fewer seeds and less water.
Roast your tomatoes: Roasting tomatoes intensifies their flavor and sweetness. You can roast them in the oven or on the stovetop.
Use fresh herbs: Fresh herbs like basil, oregano, and thyme add a delicious flavor to masala sauce. If you don't have fresh herbs, you can use dried herbs, but they won't be as flavorful.
Don't skimp on the spices: Masala sauce is all about the spices. Use a variety of spices like cumin, coriander, turmeric, and chili powder to create a complex and flavorful sauce.
Simmer your sauce: Simmering the sauce allows the flavors to meld and develop. Simmer it for at least 30 minutes, or longer if you have time.
Taste your sauce as you go: Adjust the seasonings to your liking. Add more spices if you want it spicier, or add more sugar if you want it sweeter.

Conclusion:

Masala sauce is a versatile sauce that can be used in a variety of dishes. It's perfect for chicken, fish, vegetables, and even tofu. It's also a great way to add flavor to rice, pasta, and potatoes. With its rich, complex flavor, masala sauce is sure to become a favorite in your kitchen.