Curry Masala Spice Blend
Try this Indian Masala spice blend on meat, chicken, eggs and vegetables. While cooking, add it to your rice, quinoa or lentils to infuse it with flavor instead of calories. Also, try it in a tomato sauce for a curried-tomato sauce or stew.
Ingredients: bay leaf, clove, cinnamon, star anise, cardamom, black pepper, fennel seed, guajillo chili, coriander, mustard and cumin
S&W Masala Sauce
Makes 2 cups
1 tbsp Olive Oil
1 Onion, chopped small
1 small can Tomatoes (or 5 roma tomatoes)
4 Garlic Cloves, rough chopped
1 tsp Ginger, rough chopped
1 Jalapeño Chilies, seeds removed if desired and rough chopped
1 tbsp Cilantro
1 tbsp S&W Masala Spice Blend
- For the sauce, boil onions in a pot of water for 5 minutes. Blend with garlic, ginger, chili and cilantro to make a paste. Heat 1 tablespoon oil in a sauce pot over medium heat. Add the onion mix and stir. Add the can of tomatoes. Add the Garam Masala spices and cook covered on low heat for about 30 minutes. Add chickpeas or chicken to the pot if desired and cook until cooked through. Add water if it gets too thick. Taste for seasoning and adjust if necessary. Remove bay leaf before serving.