Ingredients and Method to make Tandoori Sauce
2 medium red onions cut fine
1 inch piece of ginger cut fine
2 tbsp oil
1/2 tsp minced garlic
5 medium tomatoes cut fine
salt to taste ( I needed approximately 1 tsp)
1 1/2 tsp garam masala ( or to taste) (click on the word garam masala if you want its recipe)
3/4 tsp tandoori masala (optional ) ( if not using use a little more garam masala)
1/2 tsp cumin powder (jeera powder)
1/2 tsp coriander powder (dhania powder)
1/2 cup plain yogurt (curd/ dahi)
Heat oil in a heavy bottomed pan. Add onions and saute until onions are transparent.
Add ginger and garlic and stir a few times. Add tomatoes and cook until the tomatoes are soft and mushy.
Add garam masala, tandoori masala (if using), cumin and coriander powders and salt to taste and stir a few times.Remove this mixture from heat and cool to room temperature.
Puree this mixture along with yogurt until smooth. Use as required in recipes.
The copyright of this content belongs to Veginspirations.com
Store unused portion of sauce in an airtight container and refrigerate. Use within a few days (not more than 2 to 3 days) for freshest taste.
2 medium red onions cut fine
1 inch piece of ginger cut fine
2 tbsp oil
1/2 tsp minced garlic
5 medium tomatoes cut fine
salt to taste ( I needed approximately 1 tsp)
1 1/2 tsp garam masala ( or to taste) (click on the word garam masala if you want its recipe)
3/4 tsp tandoori masala (optional ) ( if not using use a little more garam masala)
1/2 tsp cumin powder (jeera powder)
1/2 tsp coriander powder (dhania powder)
1/2 cup plain yogurt (curd/ dahi)
Heat oil in a heavy bottomed pan. Add onions and saute until onions are transparent.
Add ginger and garlic and stir a few times. Add tomatoes and cook until the tomatoes are soft and mushy.
Add garam masala, tandoori masala (if using), cumin and coriander powders and salt to taste and stir a few times.Remove this mixture from heat and cool to room temperature.
Puree this mixture along with yogurt until smooth. Use as required in recipes.
The copyright of this content belongs to Veginspirations.com
Store unused portion of sauce in an airtight container and refrigerate. Use within a few days (not more than 2 to 3 days) for freshest taste.
