30 minute Marsala sauce
Ingredients
For the Masala Paste:
- 2 onions
- 5 cloves garlic
- 2 tbs ginger fresh, crushed
- 3 tbs garam masala
- 1 tbs chili powder
- 1 tbs turmeric
- 1 tbs cloves ground
- 2 tsp salt
- 1/2 tsp cayenne pepper
- a small pile of cilantro stems
- a fistful of almonds
- lemon juice from one lemon
For the Masala Sauce:
- 1 1/2 cups tomato puree + ½ cup water or broth
- 1 can coconut milk 14 oz
- 1/2 tsp salt (taste and adjust)
Instructions
Masala Paste:
- Pulse all the ingredients for the Masala Paste in a food processor until smooth.
Masala Sauce:
- Heat a drizzle of oil in a skillet. Add 1/4 cup Marsala paste to the skillet (not all of it! reserve the rest for future use - yay you!) and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes). If you're making this with chicken or another protein, this is a good time to add your protein to the pan. Add the tomato puree and water and simmer until t's a rusty-deep-red color - about 5-10 minutes. Add the coconut milk; simmer for 10 minutes or so until thick and creamy. Longer simmer = thicker and better flavor.
Notes
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