Spicy Indian Tomato Sauce

Makhani

Makes: 2 cups

Time: About 40 minutes

M O

A tomato-based sauce from the Punjabi region, almost sweet, a little hot, and rich with spice. The butter roasting of the cumin and mustard seeds — used essentially as a garnish — is an Indian technique called tarka, sometimes translated as “tempering.” You can also add some minced garlic or ginger to the mix.

I love using this sauce with Hard-Boiled Eggs (page 521), cubes of fried tofu (page 486) or fresh cheese, and green peas or another vegetable. I also like it as a dipping sauce for Aloo Paratha (page 592).

• 4 tablespoons (½ stick) butter or good-quality vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1-inch piece fresh ginger, minced
• 1 tablespoon minced fresh chile (like jalapeño or Thai) or to taste, or red chile flakes or cayenne to taste
• 2 teaspoons garam masala or curry powder (to make your own, see page 648 or 649)
• ½ teaspoon chili powder
• Large pinch sugar
• Salt and pepper
• 2 cups chopped fresh tomatoes (about 1 pound whole), preferably peeled and seeded, or drained canned tomatoes
• ½ cup cream or coconut milk (to make your own, see page 304)
• ½ cup chopped fresh cilantro
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds

1. Put 3 tablespoons of the butter or oil in a deep skillet over medium-high heat. When the butter is melted or the oil is hot, add the onion, garlic, ginger, and chile. Cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garam masala, chili powder, and sugar and sprinkle with salt and pepper; cook and stir until the spices become fragrant, a minute or 2.
2. Add the tomatoes and cook, stirring frequently, until they start to release their liquid, about 3 minutes. Add the cream and cilantro and keep stirring until the sauce comes to a boil.
3. Turn the heat down so that the sauce bubbles gently and cook, stirring occasionally, until the tomatoes break up and the sauce comes together and thickens, about 30 minutes. Taste and adjust the seasoning. The sauce can be made ahead to this point, cooled, covered, and refrigerated for up to 3 days. Reheat gently before proceeding.
4. Put the remaining 1 tablespoon butter or oil in a small pan over medium-high heat. When the butter is melted or the oil is hot, add the cumin and mustard seeds and toast them until they begin to pop. Spoon over the sauce just before serving.