Masala sauce is a flavorful and aromatic Indian base sauce made with a blend of spices, tomatoes, onions, garlic, and ginger. It’s the heart of many classic Indian dishes, from chicken tikka masala to vegetarian curries, and can be easily made at home with pantry-friendly ingredients. Whether you’re a spice lover or just exploring Indian cuisine, this homemade masala sauce is a must-have in your kitchen.
Masala Sauce Recipe
Course: SauceCuisine: IndianDifficulty: Easy4
servings10
minutes20
minutes120
kcalMasala Sauce Recipe
Ingredients
2 tbsp oil or ghee
1 medium onion, finely chopped
2–3 garlic cloves, minced
1-inch piece of ginger, grated
2 medium tomatoes, finely chopped
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric powder
1 tsp garam masala
1/2 tsp red chili powder
Salt to taste
1/4 cup water
1–2 tbsp heavy cream or coconut milk
Fresh cilantro
Directions
- Heat oil in a pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds until fragrant.
- Add chopped onions and sauté until golden brown (about 5–7 minutes).
- Stir in garlic and ginger, and cook for 1–2 minutes until the raw smell disappears.
- Add chopped tomatoes (or tomato puree) and cook until the oil separates and the tomatoes are soft and broken down (about 5–7 minutes).
- Add all the spices: ground coriander, ground cumin, turmeric, chili powder, and salt. Cook for 1–2 minutes, stirring continuously.
- Pour in water and stir to combine. Simmer the sauce for 5 minutes to let the flavors blend. Add more water if needed to adjust consistency.
- Stir in garam masala and coconut milk for a richer sauce. Cook for another 1–2 minutes.
- Taste and adjust seasoning if needed. Garnish with fresh chopped cilantro.
Recipe Video
Serving Suggestions
Masala sauce pairs well with a wide variety of dishes. Use it as a base for:
- Chicken, lamb, or paneer tikka masala
- Chickpea or lentil curries (for a protein-packed vegetarian meal)
- Roasted or sautéed vegetables
- Grilled tofu or seitan for a vegan option
- A dipping sauce for naan, samosas, or pakoras
- Store leftover masala sauce in an airtight container for up to 5 days.
- Freeze in portions using freezer-safe containers or silicone trays. It keeps well for up to 3 months.
- Warm on the stove over low heat or in the microwave, adding a splash of water or cream to adjust consistency.
- Prepare a double batch and freeze for future use—it’s a perfect meal prep solution for busy weeks.
FAQs
Q: Is masala sauce spicy?
A: It can be! This recipe lets you control the heat by adjusting the amount of chili powder or adding fresh green chilies.
Q: Can I make this sauce vegan?
A: Absolutely. Simply use oil instead of ghee and skip the cream or use coconut milk for a creamy vegan version.
Q: What’s the difference between curry sauce and masala sauce?
A: Masala sauce is a type of curry sauce, but it typically has a richer, more spiced flavor profile with a tomato-onion base and is often used in dishes like tikka masala.
Q: Can I use canned tomatoes?
A: Yes, canned crushed or pureed tomatoes work great and save time. Just be sure they’re unsweetened and low in sodium.
Q: How can I thicken the sauce?
A: Simmer the sauce longer to reduce excess liquid, or blend it for a smoother, thicker consistency.
