Recipe by Ayurveda For Life
This sauce can be used as a base of any meal you make. The Ayurvedic base sauce has many variations depending on the spices used. You can add or remove spices from the recipe. Some common spices you may use are curry powder, garam masala, paprika. It is important to follow the order in which the ingredients are cooked to have maximum health benefit and flavor.
Top Review by Mia in Germany
Had this with mixed vegetables and rice and loved it! I used fresh ginger and whole cumin seeds but dried chili. Very easy to make, but so tasty. Thanks for posting this recipe!<br/>Made for PAC Spring 2013
- 1⁄2 cup ghee or 1⁄2 cup oil
- 1⁄2 teaspoon black mustard seeds
- 1⁄2 teaspoon carom seeds, ajwain
- 1⁄2 teaspoon cumin seed (1/4 tsp cumin powder)
- 1⁄4 teaspoon asafoetida powder
- 1 onion
- 1 inch fresh ginger (1/2 tsp ginger powder)
- 4 minced garlic cloves
- 3 diced tomatoes
- 1⁄4 teaspoon chili powder (1/2 fresh chilli)
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon coriander powder
- salt and black pepper
Directions See How It's Made
- Heat up the ghee in a sauce pan and add the seeds in the following order:.
- Cumin (if using cumin powder add it later).
- When the seeds start popping, add the onion and the fresh ginger (if you are using ginger powder you need to add it later).
- Cook until half way brown and add the asafoetida.
- When the onions are nicely brown add the tomatoes and garlic.
- When the tomatoes are fully cooked, add all of your powdered spices.
- Cook for another 2-3 minutes.