Ingredients for Ayurvedic Base Sauce
- 2 tablespoons Ghee
- 1 teaspoon Black Mustard Seeds
- ½ teaspoon Carom Seeds
- 1 teaspoon Cumin Seed
- ¼ teaspoon Asafoetida Powder
- 1 medium Onion, finely chopped
- 1 tablespoon Fresh Ginger, grated
- 2 Minced Garlic Cloves
- 1 (28 ounce) can Crushed Tomatoes
- Chili Powder
- Turmeric
- Coriander Powder
- Salt and Black Pepper, to taste
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How to Make Ayurvedic Base Sauce
- Heat 2 tablespoons of ghee in a medium saucepan over medium heat.
- Add 1 teaspoon mustard seeds and cook until they start to pop (about 1 minute).
- Add 1/2 teaspoon ajwain seeds and cook for 30 seconds.
- Add 1 teaspoon cumin seeds and cook until fragrant (about 30 seconds).
- Add 1 medium onion (finely chopped) and 1 tablespoon fresh ginger (grated). Cook until the onions are halfway browned, about 5 minutes.
- Stir in 1/4 teaspoon asafoetida. Cook for 30 seconds.
- Add 1 (28 ounce) can of crushed tomatoes and 2 cloves garlic (minced). Cook until the tomatoes are softened and the sauce has thickened, about 10 minutes.
- Reduce heat to low. Stir in 1 tablespoon curry powder, 1 teaspoon garam masala, and 1/2 teaspoon paprika (or your preferred spice blend – adjust to taste!).
- Cook for another 2-3 minutes, stirring occasionally, to allow the flavors to meld.
- Taste and adjust seasonings as needed. Serve hot as a base for your favorite dishes!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
81g
Carbs
4g
