Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp ghee + 1 tbsp neutral oil
- 1 1/2 tsp cumin seeds, 1 bay leaf, 4 cloves, 3 green cardamom pods, 1 (2-inch) cinnamon stick
- 2 large yellow onions, finely chopped (about 500 g)
- 1 tbsp grated ginger (15 g) + 6 cloves garlic, minced (18 g)
- 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, 1 tsp Kashmiri chili powder (or 1/2 tsp paprika + 1/2 tsp cayenne)
- 1 tbsp tomato paste
- 1 (28 oz / 794 g) can crushed tomatoes
- 1 1/2 tsp fine salt (plus more to taste), 1/2 cup water (120 ml) as needed
- 12 raw cashews (20 g) + 1/2 cup hot water (120 ml) for soaking
- 1/2 tsp garam masala, 1 tsp crushed kasuri methi (optional)
- 2 tbsp heavy cream (30 ml) or full-fat coconut milk (optional)
Do This
- 1. Soak cashews in 1/2 cup (120 ml) hot water for 10 minutes; set aside.
- 2. Heat ghee + oil over medium heat; toast cumin, bay leaf, cloves, cardamom, and cinnamon for 30–45 seconds.
- 3. Add onions and cook over medium to medium-high heat until deep golden, 12–15 minutes.
- 4. Add ginger and garlic; cook 60–90 seconds. Stir in ground spices for 20 seconds.
- 5. Add tomato paste, then crushed tomatoes + salt; cook down (bhuna) until thick and glossy and oil separates in spots, 15–18 minutes (add splashes of water if sticking).
- 6. Blend smooth with soaked cashews and their water; simmer 5–7 minutes on low.
- 7. Finish with garam masala, optional kasuri methi, and optional cream; cool and use or store.
Why You’ll Love This Recipe
- Big flavor, flexible use: this is the fragrant, restaurant-style base for paneer, lentils, chickpeas, or chicken.
- Deep, rich taste without fuss: patient onion browning and a proper tomato cook-down build incredible flavor.
- Freezer-friendly: make a batch once and you have multiple fast weeknight dinners ready to go.
- Customizable heat and richness: keep it mild, or make it spicy and creamy depending on what you’re cooking.
Grocery List
- Produce: yellow onions, fresh ginger, garlic, cilantro (optional garnish)
- Dairy: ghee (or butter), heavy cream (optional)
- Pantry: neutral oil, crushed tomatoes (canned), tomato paste, raw cashews, cumin seeds, bay leaf, cloves, green cardamom, cinnamon stick, ground coriander, ground cumin, turmeric, Kashmiri chili powder (or paprika + cayenne), garam masala, kasuri methi (optional), salt
Full Ingredients
For the masala base
- Ghee: 2 tbsp (30 ml)
- Neutral oil (canola/avocado/grapeseed): 1 tbsp (15 ml)
- Cumin seeds: 1 1/2 tsp
- Bay leaf: 1
- Whole cloves: 4
- Green cardamom pods: 3 (lightly crushed)
- Cinnamon stick: 1 (2-inch / 5 cm)
- Yellow onions: 2 large, finely chopped (about 500 g)
- Fresh ginger: 1 tbsp finely grated (15 g)
- Garlic: 6 cloves, minced or finely grated (about 18 g)
- Ground coriander: 2 tsp
- Ground cumin: 1 tsp
- Ground turmeric: 1/2 tsp
- Kashmiri chili powder: 1 tsp (or use 1/2 tsp paprika + 1/2 tsp cayenne)
- Tomato paste: 1 tbsp (15 g)
- Crushed tomatoes: 1 (28 oz / 794 g) can
- Fine salt: 1 1/2 tsp, plus more to taste
- Water: up to 1/2 cup (120 ml), added in small splashes as needed to prevent sticking
For blending (adds body and a silky texture)
- Raw cashews: 12 (about 20 g)
- Hot water (for soaking): 1/2 cup (120 ml)
To finish (highly recommended)
- Garam masala: 1/2 tsp
- Kasuri methi (dried fenugreek leaves): 1 tsp, crushed between your palms (optional but excellent)
- Heavy cream: 2 tbsp (30 ml) or full-fat coconut milk: 2 tbsp (30 ml) (optional)
Step-by-Step Instructions
Step 1: Soak the cashews and prep your ingredients
Place 12 raw cashews (20 g) in a small bowl and pour over 1/2 cup (120 ml) hot water. Let soak for 10 minutes.
Meanwhile, finely chop 2 large onions (about 500 g), grate 1 tbsp (15 g) ginger, and mince 6 garlic cloves (about 18 g). Having everything ready makes this cook-down much easier and prevents scorching.
Step 2: Bloom the whole spices
Set a heavy-bottomed skillet or sauté pan over medium heat. Add 2 tbsp (30 ml) ghee and 1 tbsp (15 ml) neutral oil.
When the fat is shimmering, add 1 1/2 tsp cumin seeds, 1 bay leaf, 4 cloves, 3 lightly crushed green cardamom pods, and 1 (2-inch) cinnamon stick. Stir constantly for 30–45 seconds, just until fragrant (do not let them burn).
Step 3: Cook the onions until deep golden
Add the chopped onions and stir to coat in the spiced fat. Cook over medium to medium-high heat for 12–15 minutes, stirring every 1–2 minutes.
Your goal is deep golden onions (not pale and not burnt). If the onions start sticking, lower the heat slightly and add 1–2 tbsp water to loosen the browned bits.
Step 4: Add ginger, garlic, and ground spices
Add the grated ginger and minced garlic. Cook for 60–90 seconds, stirring, until the raw smell fades.
Add 2 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric, and 1 tsp Kashmiri chili powder. Stir for 20 seconds to toast the spices briefly. If the pan looks dry, add 1 tbsp water so the spices don’t scorch.
Step 5: Cook down the tomatoes (bhuna) until thick and glossy
Stir in 1 tbsp (15 g) tomato paste and cook for 45 seconds to deepen its flavor.
Add 1 (28 oz / 794 g) can crushed tomatoes and 1 1/2 tsp fine salt. Bring to a gentle simmer, then reduce to medium and cook uncovered for 15–18 minutes, stirring often.
You’re looking for the classic “bhuna” stage: the sauce becomes darker, thicker, and glossy, and you may see small pools of oil separating at the edges. If it starts sticking at any point, add water in small splashes (up to 1/2 cup / 120 ml total) and scrape up the browned bits.
Step 6: Blend until silky smooth
Turn off the heat and let the sauce cool for 5 minutes. Remove and discard the bay leaf and cinnamon stick (optional but recommended for the smoothest blend).
Transfer the mixture to a blender. Add the soaked cashews along with their soaking water. Blend on high until very smooth, 45–90 seconds. If needed, add 1–2 tbsp water to help it blend, but keep it thick.
If using an immersion blender, blend directly in the pot until smooth (it will be slightly less silky than a countertop blender, but still delicious).
Step 7: Simmer and finish for a balanced, “ready to use” masala
Return the blended sauce to the pan and simmer on low heat for 5–7 minutes, stirring occasionally, to bring the flavors together.
Stir in 1/2 tsp garam masala and (if using) 1 tsp crushed kasuri methi. For a richer, more restaurant-style finish, stir in 2 tbsp (30 ml) heavy cream (or 2 tbsp coconut milk) and simmer for 1 minute.
Taste and adjust salt. The sauce should be thick enough to coat a spoon; add 1–3 tbsp water only if you want it looser for a specific dish.
Pro Tips
- Don’t rush the onions: the 12–15 minutes of browning is where a lot of the “why does this taste like a restaurant?” flavor comes from.
- Use water like a tool: tiny splashes loosen fond and prevent burning without diluting the sauce too much.
- Cook the tomatoes until you see gloss and oil separation: if you stop early, the sauce can taste sharp or “raw.”
- Blend safely: hot sauce expands in a blender. Vent the lid, start on low, and cover with a towel.
- Make it a full meal fast: simmer paneer cubes or cooked chickpeas in the sauce for 8–10 minutes, or add seared chicken and simmer until it reaches 74°C / 165°F internally.
Variations
- North Indian “buttery” style: replace the neutral oil with an additional 1 tbsp (15 ml) ghee, and finish with 1 tbsp (14 g) butter plus the cream.
- Spicier masala: add 1/2 tsp cayenne with the ground spices, or sauté 1 finely chopped green chili with the onions.
- No-cashew option: skip the cashews and blend with 1/4 cup (60 ml) plain yogurt stirred in off-heat (do not boil hard after adding yogurt). The texture will be slightly lighter but still creamy.
Storage & Make-Ahead
Cool the sauce completely, then store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in 1/2-cup or 1-cup portions for up to 3 months (ice cube trays or silicone freezer molds work great). Thaw overnight in the fridge or warm gently in a saucepan over low heat, adding 1–3 tbsp water if needed to loosen. Because this is a cooked-down base, it actually tastes better the next day.
Nutrition (per serving)
Approximate, based on 1/6 of the batch (without optional cream): 175 calories; 12 g fat; 14 g carbohydrates; 3 g protein; 3 g fiber; 450 mg sodium.
