Garam Masala Paste & Sauce

Servings: 8

INGREDIENTS

For paste:
2 yellow onions, chopped
3 cloves garlic, minced
1 inch fresh ginger, minced
1 tbsp RawSpiceBar's Garam Masala
1 tsp sea salt
2 tbsp vegetable oil
1 lemon, juice of
3 tbsp almonds
2-3 fresh red chillies, minced
1 bunch fresh coriander, chopped
Salt, to taste

For sauce:
vegetable oil
1/4 cup masala paste
2 cups canned whole tomatoes, drained and diced
1 cup vegetable broth, or water or tomato juice
1 14 oz can coconut milk 
Salt, to taste

DIRECTIONS

To make paste:
  1. Add vegetable oil to a frying pan on a medium to high heat. Add onions, stirring frequently, 5-6 minutes. Add minced garlic and ginger, stir 1-2 minutes. Add RawSpiceBar's Garam Masala, stirring constantly, until fragrant.
  2. In a food processor, add spice mix and onions, plus all remaining ingredients and stir into a smooth paste.
  3. Use immediately, or spoon paste into a jar, cover with a layer of oil, seal with a lid, and store in the fridge for up to a week. Alternatively, if desired, pack the paste into ice cube trays to freeze. Pop out the frozen cubes and store in a zipper-top bag.


To make sauce:

  1. Heat oil in a skillet over medium high heat.  Add 1/4 cup masala paste. Add desired protein or vegetables to pan. Add tomatoes and broth and simmer, about 8-10 minutes. Add coconut milk, let simmer another 10 minutes; the longer it simmers, the thicker and more condensed the flavor. Serve over brown rice or naan and enjoy!

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