This “goes with anything” sauce is rich in flavour and makes a brilliant base for almost any Indian vegetable dish – mix in green vegetables or Paneer or Potato or whatever you like.
Cook & Store: I like to make plenty sauce at one go, and then store it for weeks (even months) in the freezer. I store the sauce in a simple ice-tray so that, when needed, I only break off as many cubes as I need.
Makes 5 cups (~800 gms)
1. Onion – 1 kg or 6 large chopped in to big pieces
2. Tomato – 1 kg or 8 to 10 pieces chopped in to big pieces
3. Cashew (optional) – 1 tablespoon broken in to pieces
4. Ginger (optional) – 2 inches piece chopped
5. Green chilly (optional) – 2 chopped
6. Red chilly powder – 2 tablespoon
7. Turmeric powder (optional)- 1 teaspoon
8. Oil – 4 tablespoon
Salt to taste
Cooking vessel: Any large pan. You can also use a pressure cooker vessel without the lid.
1. Heat oil in a pan and fry chopped onion till brown by stirring occasionally
2. Add chopped tomatoes, ginger, green chillies and cashews. Cook till the tomatoes soften
3. Add spices and salt. Stir for 1-2 mins on high flame till texture becomes a little saucy
4. Close the heat and allow to cool. Blend the mixture in the grinder. Store and freeze the mixture in ice cube trays
Once frozen, you can also store the cubes in a freezer-friendly container or in zip lock bags.
Cooking time: 25 mins
Tips and uses:
1. Defrost the required quantity of cubes only – 1 cube is generally 1 heaped tablespoon
2. When using the sauce, add water as per your requirement or as guided by that recipe
3. No further cooking is required while using this sauce. Just defrost, add water and mix in boiled vegetables, paneer, potatoes, etc. Add salt and heat it in a pan or even the microwave