I’m defrosting a batch of @Hari Ghotra Brown Masala Sauce I made last time I had 4 million tomatoes. Does any one have a fav thing to do with it as a base sauce. Cooking for 6 tonight and want to make use of it but using a base sauce isn’t my usual way of cooking I’m used to. Suggestions please guys!???

15 comments,0 shares,2 likes
hvondrus
4 months

@Damian Green hello: just found this. so i love lamb. i would make a nice dryrub, get some lamb shanks, put them in the slowcooker w some of your sauce, chop bellpepper, onion, use some of your masala sauce to steam onions ( rough chop) and bell peppers w a little mustard oil. when lamb is soft and falls of bone, pull bones out. add bell peppers and onions. reseason to taste. transfer in wok. bring it all to temp add some heavy cream, reduce till desired creamyness. if you want to bind the sauce you can add ground cashews and a few ground raisins. serve over nicely fluffy basmati rice w peas infused and garnish w coriander....gd nite

Damian Green
4 months

Thanks @Hari Ghotra - sounds good to me and simpler - I’ll try that next time. Still have plenty of masala in freezer 👍👍👍

Damian Green
4 months

Brought masala up to high and let thicken ...added chicken back in with methi. Blipping now until chicken is falling off the bone. Fresh Coriander chopped ready to go in later with a sprinkling of Garam masala and seasoning check.

Damian Green
4 months

Oh and turmeric...and oil.

Hari Ghotra
4 months

All suggestions sound amazing - I don’t think you need to fry the meat off. Make a dry spice mix like Bhuna and sprinkle over the meat. Heat the masala so it’s reduced and thick and add the meat straight in on a high temp then reduce temp and leave to cook low for about 40 mins @Damian Green

Damian Green
4 months

Thanks @Mark Harvey @hvondrus - gonna be a bit of free stylin goin off but have chicken thighs on the bone, Fresh coriander a beautiful sauce and a crazy cupboard of spices. What can go wrong ?? I’ll let you know how I get on 👍👍👍

Mark Harvey
4 months

might even consider doing some onions and bhuna some spices before adding the paste

Mark Harvey
4 months

I'd follow Andrew's plan but add some chicken or beef stock after frying the paste and reduce.

marinade the meat as you say in maybe garam Masala and soy sauce

when the liquid has reduced stick the meat in and cook for around 15 minutes with the lid on

hvondrus
4 months

@Andrew Cockburn @Damian Green
hi i agree w andrew...if you just prepp the sauce, make bunch of batches, then whatever protein you want add it on w rice naan or salad and you have a lil variety at home...i sometimes have a bunch of leftovers and freeze them. and then when i am short on time its nice to have homecooked meal ready to go just throw in some protein of choice...

Andrew Cockburn
4 months

Cool - let us k ow how it turns out!

Damian Green
4 months

Thanks @Andrew Cockburn that sounds sensible and almost what I was going to do but maybe marinade the meat and fry it off first and drop it into the sauce after what you’ve said. I’m aware of the Indian restaurant/ takeaway style of cooking but not a method I go for mostly. Thank you tho 👍👍

Andrew Cockburn
4 months

I would say pick your fave Hari northern Indian recipe that has instructions for a masala, for instance a Madras, temper any whole spices, dump in the masala and fry it until it is heated and thick, then pick up the recipe from the part where the meat and ground spices go in - never tried it but that’s what I’d do. It’s similar in concept to the way Indian restaurants cook with a base gravy, so maybe you could get some inspiration from googling that too.