This vibrant orangey-red sauce is the foundation of the flavors Spicemode founder Amar Singh grew up enjoying. Slightly sweet with layers of nuanced complexity, warming spices such as cardamom and cumin punctuate the earthy onion base, while a mild heat and subtle tang from the tomato and amchoor dance on the tongue. Made by hand in small batches, this sauce is the perfect base for a classic tikka or channa masala and can be used both as a complete simmer sauce or a flavor booster to jumpstart homemade dishes like stews, marinades and dressings.
These onions absorb the aromatic chili and other spices, making for a complexly layered sauce. No wonder it’s a 2016 Good Food Award finalist.
We test everything we sell. Here’s how we’d use this.
Simmer sautéed proteins and veggies in the sauce, add cream or coconut milk if desired, and serve. Or use as a marinade for meats such as our Chicken Cutlets with Mango-Tomato Sauce (marinate your cutlets, then serve extra sauce on the side) or slather over our Chermoula-Roasted Whole Cauliflower. Spoon into soups and dips for a boost of flavor, or toss with grains for a flavorful side. We also love it as a way to amp up a plain can of beans: Sweat onion in oil of butter until translucent, add drained beans or chickpeas along with a glug of masala and cook until the chickpeas are heated through. Season with salt and pepper and dollop with yogurt to finish. Serve with rice.
Refrigerate after opening.
Amar Singh began his culinary journey as a purveyor of handmade flatbreads and homestyle curries on his Chicago-based Food Truck, the Curry Cruiser. After parking his truck for good in 2012, he set out to share his rustic recipes with the public in a different way—founding Spicemode to give cooks the tools to make flavorful curry at home all in one jar.
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