Scroll down to view recipe
- 2 tbsp Tomato Sauce made with Kissan Sauce Maker
- 1/3 cup Vegetable / Sesame Oil
- 1/4 cup Celery, chopped
- 8-10 Sichuan Peppers (optional)
- 15 Garlic Cloves, finely chopped
- 1 & 1/2 inch Ginger, finely chopped
- 6 Shallots, chopped
- 23 Kashmiri Red Chillies, soaked in water for half an hour
- 3 Bedgi Chillies, soaked for half an hour
- 1 tsp Soy Sauce
- 1 tsp Vinegar
- 1/4 cup Water
- 3 tbsp Sugar
- to taste Salt
- For Saucemaker
- 1.75 kg Kissan Sauce Maker
- 1200 g Sugar
- 2.5 litre Water
- Heat water in a vessel, add water, sugar, melt it on high flame.
- Add Kissan Sauce Maker, whisk slowly, boil it for 15 minuters.
- Cool and store it in a container.
- Heat oil in a pan and add garlic, ginger and celery. Saute on a low flame till the raw aroma goes. Be careful not to brown or burn the ginger garlic.
- Add the minced onions and let them cook on a low flame. In the meanwhile, discard most of the water used to soak the chilies and grind the chilies with two tablespoons of water into a paste.
- Once the onions look like they are almost melting, add ground chilies, soy sauce, vinegar, ketchup made Kissan Sauce Maker , sugar, salt and 1/4 cup water.
- Bring this to a boil and simmer till the sauce thickens. Oil should have separated, and there should be some oil floating on top.
- Switch off the flame and let it cool. Once the sauce has completely cooled down, transfer to an airtight container and store in the refrigerator for up to 15 days.