Ingredients for Masala Sauce Bobby Flay
- 4 tablespoons ghee
- Yellow Onion
- Fresh Ginger
- Serrano Chili
- Garlic Cloves
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 tablespoon garam masala
- Plum Tomatoes
- 1 tablespoon honey (or to taste)
- Cayenne Powder
- 1/2 cup water
- Salt & Freshly Ground Black Pepper
- 1/2 cup heavy cream
- Cilantro Leaf
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How to Make Masala Sauce Bobby Flay
- Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer.
- Add the chopped onion and cook until soft and lightly golden brown, about 10 minutes.
- Stir in the grated ginger, minced chilies, and minced garlic. Cook for 1 minute until fragrant.
- Add the tomato paste, paprika, and garam masala. Cook for another minute, stirring constantly.
- Add the crushed tomatoes, honey, cayenne pepper, and 1/2 cup of water. Bring to a simmer, then reduce heat and cook, stirring occasionally, until the sauce slightly thickens (about 15-20 minutes).
- Season generously with salt and pepper to taste.
- Stir in the heavy cream. Bring to a gentle simmer and cook until the sauce reaches your desired consistency (about 5 minutes).
- If using, stir in the cooked chicken or tofu.
- Serve the masala sauce over basmati rice pilaf with peas (or your preferred rice or protein).
- Garnish with fresh cilantro leaves.
- If desired, add ketchup for an extra concentrated tomato flavor.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
71g
Carbs
4g
