Masala Sauce and Individual Portions
I discovered I like Indian food. Then I discovered it is expensive to buy. Then I discovered it is expensive to make. Then I discovered it is hard to make. Three strikes, I don’t get Indian food very often! Then I discovered that Aldi has several Indian sauces for quite a bit less than I have seen anywhere. My favorite sauce at Bombay Curry is masala, so I tried it first. Way too spicy for me! I always get it mild when I order it. Back to striking out.
But I wasn’t willing to give up on it. In my research in making the sauces myself I found ways to stretch the sauce so it still keeps the flavor but loses the extra kick. My recipe now is:
16 ounces plain Greek yogurt
16 ounces plain tomato sauce
16 ounces plain tomato sauce
New problem: huge batch of sauce that only 1 person in this household will eat.
So I applied this strategy — pour sauce into small cups (bathroom dixie cups, mini cupcake pan, or a dozen scoops I have from powdered drink mixes that I can’t bring myself to throw out!) and put in the freezer. Then loosen them from the cups and put into a freezer bag. Whenever I want to make Chicken Tikka Masala, I just pull one frozen cup-shaped ball of sauce from the bag and defrost it!
It works great, just like it does for chili hot dog sauce, spinach, or korma sauce. Try it and tell me how it works for you!
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