With this Masala Sauce recipe, you can have a takeout-style meal in under 30 minutes, made in the comfort of your own kitchen!
Does this sound familiar? It’s a Tuesday evening, and you need dinner on the table. Looking in your fridge, you’ve got some onions in the crisper and leftover chicken to work with. There’s a couple of forgotten sweet potatoes on your counter. All you need is a sauce to bring it together! What if I told you a masala sauce is the recipe you need at this moment? It comes together quickly, and can transform almost any leftovers into a delicious, zesty meal.
While you might only associate the word masala with the iconic takeout dish, chicken tikka masala, it actually means “spices” or “spice blend.” So, a masala sauce is not limited to chicken (or chicken tikka!). Among the ingredients is garam masala, a popular spice blend that you can either make yourself or purchase in a pre-mixed packet. While there are certainly regional and personal varieties, garam masala normally contains cloves, cinnamon, cardamom, cumin, coriander, and sometimes fennel. This spice blend is considered a “hot spice,” meaning it keeps your body warm—it doesn’t necessarily mean it will burn your tongue going down!
You will love this recipe because it uses pantry staples and takes no time to prepare. And it’s no stress. For instance, even if you don’t have heavy cream, you can use canned evaporated milk or canned coconut cream instead. Or if you only have a can of whole tomatoes, just chop them up with your wooden spoon as they cook! It’s about flavor, not fancy.
Curry Sauce vs. Masala Sauce
If you normally associate curries with Indian cuisine, you may be wondering how masala sauce is different. It comes down to how the spices are used. As you can see from the ingredients list below, masala sauce relies heavily on ground spices, including the garam masala blend. Curries don’t always lean as heavily on the ground-up versions of the same spices; you might use whole peppercorns, cinnamon sticks, chili peppers, and cardamom pods in addition to ground spices. You’ll also find people use the term “curry sauce” to broadly refer to any spicy sauce typically served with rice. So while masala can be considered a type of curry sauce, not all curry sauces can be considered a masala.
How Do I Prep and Store This Sauce?
Although masala sauce is a great weeknight option because it comes together quickly, it’s also a great make-ahead option. Simply let it cool and it will keep in an airtight container for up to a week in the fridge. Additionally, freezing is a nice option. It will keep in the freezer for up to 3 months. Just thaw overnight in the fridge or gently thaw in your microwave on the defrost setting.
Use your nose!
In Steps 2 and 3, when you add the garlic and ginger and then the ground spices, use your nose as your guide. The heat releases the wonderful aromatic qualities of these ingredients. For both steps, keep a wooden spoon handy to stir frequently, and once you smell a strong aroma, move on to the next step. Trust your sense of smell!
Serving Suggestions
Masala sauce is wonderfully versatile. It dresses up leftover chicken or veggies easily. Or try it spooned over Chicken Tikka Skewers for a classic taste. For a plant-based meal, swap out the heavy cream with a non-dairy substitute (see above for ideas), and serve over Vegan Meatballs. Whichever way you serve it, set it atop hot basmati rice (though any rice will do).
Masala Sauce Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon ginger grated
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper or to taste
- 1 (14 oz. can) crushed tomatoes
- 1 cup heavy cream
- salt to taste
- fresh cilantro chopped for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add onions and cook until they are soft and translucent, about 5 minutes.
- Add garlic and ginger to the skillet and cook for another minute until fragrant.
- Stir in garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for 2 minutes, stirring frequently to prevent spices from burning.
- Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally.
- Reduce heat to low and stir in the heavy cream. Simmer for an additional 10-15 minutes, until the sauce thickens to your desired consistency.
- Season with salt to taste. Garnish with chopped cilantro before serving.
Leave a Comment