Description
A rich, spiced North Indian sauce made with butter, cream, tomato sauce, garlic, and curry powder. Velvety texture and balanced flavors with no dairy substitutes or alcohol.
Ingredients
2 cups tomato sauce, preferably San Marzano
1 cup heavy cream or coconut milk (dairy-free option)
2 tablespoons unsalted butter or clarified butter
4 cloves garlic, minced
1 tablespoon curry powder or garam masala for smokier depth
Instructions
Melt butter in a 4-quart saucepan over low heat
Add minced garlic; sauté 2 minutes until fragrant but not browned
Whisk in tomato sauce and bring to a simmer
Stir in curry powder; simmer 10 minutes at 180°F
Reduce liquid by 30-40% until syrupy, testing with a spoon for desired thickness
Whisk in cream; cook 5 minutes until the sauce achieves a glass-like sheen
Adjust salt to 1/2 teaspoon, tasting every 2 minutes
Let rest 10 minutes before serving to balance fat distribution
Notes
Maintain 180°F for optimal emulsification
Scrape the saucepan bottom regularly to deglaze
Sauce should coat the back of a spoon for ideal viscosity
Add cream gradually while whisking continuously
Freezes for 3 months once emulsion stage is reached
Avoid adding water—use reserved tomato juices instead
Extend simmer time 5-7 minutes if sauce remains too tart
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 250
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg