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Masala Sauce Paste

Make restaurant worthy Indian sauces using this super easy and budget friendly starter paste.
Course sauce
Cuisine Indian
Author adapted from Pinch of Yum

Equipment

  • 1 Food Processor

Ingredients

  • 2 Medium Onions, peeled and cut into 6 or so wedges Just need to fit that into your food processor
  • 5 cloves Garlic
  • 2 tbsp Ginger Paste or crushed fresh ginger
  • 1 tbsp Chili Powder
  • 1 tbsp Tumeric
  • 1 tbsp Cumin
  • 1 tbsp Fenugreek
  • 3 tbsp Garam Masala
  • 2 tsp Salt
  • 1/2 tsp Cayenne Pepper
  • 1 1/2 tsp Ground Cloves
  • 1 cup Spicy Cashews Almonds or other nuts will work fine
  • 1/2" diameter pile of Cilantro stems
  • 1 Juice of ONE lemon Or 3 tbsp bottled lemon juice
  • 1 tbsp Super Green Powder Optional
  • 1 tbsp Vegetable Powder Optional

Instructions

  • Put all ingredients into bowl of food processor and pulse or whatever you need to do to get this all into a paste.
    Use only 1/4 cup at a time for your sauces
    Freeze the rest in 1/4 cup measurements. Pro Tip: Flash freeze on a cookie sheet and when frozen store in a freezer zipper top bag. Will last years and years in the freezer.

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