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Masala Sauce
1 (28 oz.) can diced tomatoes with juice
1 lg. yellow onion, chopped
1 1/2 tbsp. vegetable oil
1 tbsp. garlic, chopped fine
1 cup plain yogurt
1/2 tbsp. Garam Masala
1/2 tbsp. curry powder
1/2 tbsp. ground coriander
1/2 tbsp. red chili powder (or cayenne)
1 tsp. turmeric

Heat oil in saucepan. Add onion and cook until dark brown, not burned. Add garlic. In food processor, blend tomatoes and yogurt together. Combine spices. Add to onion mixture and cook 2 minutes, then add tomatoes and yogurt and stir. Puree all ingredients in food processor. Salt to taste. Makes 1 quart.

You can use it for dipping, or you can add cooked meat or chick peas directly to the sauce and serve with Basmati rice. For a little kick, add more chili powder!






Updated:
8. 6 . 2007