Description

This Minute Masala Sauce is a flavorful Indian curry base that comes together in minutes. Made with onions, tomatoes, garlic, and warming spices, it’s perfect for creating fast weeknight curries using vegetables, paneer, chicken, or lentils.

Ingredients

1 tablespoon oil or ghee
1/2 teaspoon cumin seeds
1 small onion, finely chopped
1 teaspoon ginger garlic paste
1/4 teaspoon turmeric powder
1/2 to 1 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
1/2 teaspoon ground coriander
2 medium tomatoes, finely chopped or pureed
Salt to taste
1/2 cup water (adjust for desired consistency)

Optional: chopped cilantro for garnish

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Instructions

Sauté the Base:
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
Add Aromatics & Spices:
Stir in ginger garlic paste and sauté for 30 seconds until the raw smell disappears. Add turmeric, chili powder, garam masala, and coriander. Stir well.
Cook the Tomatoes:
Add tomatoes and cook until soft and oil begins to separate (5–6 minutes). Add a splash of water if needed.
Simmer & Blend (Optional):
Add 1/2 cup water and simmer for 2–3 minutes to adjust the consistency. For a smoother sauce, blend the mixture before adding water.

Use or Store:
Use immediately in your favorite curry dish or let cool and store in the fridge for up to 4 days, or freeze in portions for up to 2 months.

Notes

Use this sauce with cooked chickpeas, tofu, paneer, boiled eggs, or leftover veggies for a fast curry.
For extra richness, stir in cream or coconut milk at the end.
You can double the batch and freeze for future use.