This is a really simple sauce that’s based on the classic sauce Soubise, which is really an onion sauce. I’m aware of two classic recipes. Both start with sweating onions in butter. One variant then blends this onions-butter mixture in Bechamel sauce, and the other, in cream. I prefer the cream variant.
The picture was Indu’s lunch from a few days ago. I used the Malai Masala sauce with some leftover cooked chicken breast.
This malai masala sauce ended up being used in a few dishes before it was over, demonstrating its versatility. This is a high fat, high calorie recipe.
- Cream, 200 ml tetrapak
- Onions, 2 medium, finely chopped
- Garlic, 5 – 7 cloves, finely chopped
- Meat Masala, 1 tbsp (I used Kitchen Fables)
- Butter, 2 tbsp
- Oil, 2 tbsp
- Salt to taste
- Heat oil to medium, add meat masala, reduce heat to a simmer, gently fry, set aside.
- Heat butter to medium, add onions and garlic, mix well, reduce heat to a simmer, sweat for about 10 minutes, add meat masala mixture from step 1, gently cook for another 10 minutes, set aside and let cool.
- Blend mixture from step 3 with cream.
- This will likely set into a thick-ish paste.
- Dilute with hot water in a pan and add cooked meats or quick cooking vegetables of your choice to use.
- If you don’t want to store it, add water to the cream while/before blending and use it all up. I liked having it in the fridge and being able to quickly mix it with water, salt and cooked chicken or mushrooms etc.