Tikka Masala Sauce

Serve this on cooked paneer, Quorn, or a meaty fish

Oil 1 Tbsp
Ginger Garlic Paste 1/4 Cup
Onion Paste 1/2 Cup (recipe follows sauce recipe)
Tomato Sauce 15 oz

Coriander 1 Tablespoon
Cumin 1 teaspoon
Methi (dried fenugreek leaves) 1/2 teaspoon
Paprika 1 teaspoon
Garam Masala 1 teaspoon
Cayenne Pepper 1/4 teaspoon
Salt 1 teaspoon
Half & Half 1/2 Cup
Cilantro (chopped) 1/2 Cup

Heat oil on medium heat.
Fry Ginger Garlic Paste 1 to 2 min until cooked.
Add Onion Paste and stir thoroughly.
Add Tomato Sauce and stir thoroughly.
Stir in all spices, but not the cilantro.
Reduce heat to med-lo and simmer covered for 20 minutes.
Uncover, lower heat to 2 and wait a few minutes for the temperature to lower.
Stir in cream a little dribble at a time so it wont separate.
Add cilantro.

Meat or paneer should be cooked separately by grilling or sauteing.
Add it to the sauce and simmer 10 minutes before serving.



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Onion Paste Recipe
Oil (enough to submerge onion in a small skillet)
1/2 lb onion cut into thin slices
1 tsp minced garlic
1/4 cup plain yogurt

Deep fry onion slices and garlic on med-hi heat until golden.
The smaller pieces should be a bit shriveled before you finish.
Remove and place on paper towels.
Puree onions and garlic in a food processor until smooth.
Add yogurt and blend until smooth.

Please note the picture to see how dark to cook the onions, and how
finely to puree the paste.

You can filter and reuse the oil by pouring through a paper towel in a colander,
but it will add onion flavor to whatever you cook with it.

You can easily freeze the paste for later use if you arent making the tikka sauce right away.