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Prep 10 mins
Cook 20 mins
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.
- 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 asafetida 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
- 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.
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