Masala

Masala

Masala pronounced mah-sah-lah is a sauce usually associated with Indian cuisine. I was first introduced to masala served with lamb at the restaurant Metro Kathmandu in San Francisco.

Masala can refer to a simple combination of two or three spices or a complex blend of 10 or more spices. The principal spice blend in India is Garam Masala. The variations are countless and depend on the cook and the dish being seasoned.

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This is my favorite version of Masala.

Ingredients:

2 Tablespoons vegetable oil

2 cups chopped onions

4 large garlic cloves, minced

1 1/2 teaspoons garam masala

1 1/2 teaspoons curry powder

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon Cayenne pepper

1 28-ounce can diced tomatoes in juice

1 cup plain yogurt

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Directions:

Heat oil in large non-stick skillet over medium heat. Add onions; saute until deep golden, about 20 minutes. Add garlic and all spices; stir 1 minute. Cool to lukewarm. Puree tomatoes with juices and yogurt in processor until almost smooth. Add onion mixture; puree until almost smooth. Season masala to taste with salt and pepper.

Masala can be made 1 day ahead. Prepare to the point of adding the tomatoes, cover and refrigerate. Reheat and add yogurt and serve. Makes 8 servings