Instant butter sauce

2 teaspoons butter
1 onion, chopped
1 teaspoon minced garlic
2 teaspoons minced or grated ginger
1 heaping tablespoon Butter Sauce Spice Mix
1 cup water
¼ cup tomato paste
1 tablespoon brown sugar
6 cloves 
1 bay leaf
¼ teaspoon salt
¼ teaspoon pepper


Melt butter in saucepan and cook onion and garlic until soft and translucent. Meanwhile, stir tomato paste and sugar into 1 cup of water. Add ginger and spice mix to onions, stir thoroughly and cook for 1 minute. Then add water/tomato mixture, cloves, bay leaf, salt, and pepper. Combine thoroughly and simmer for 15 minutes. Allow to cool. Remove bay leaf and any whole cloves, place in storage jar. In blender, puree the sauce until smooth, then add to jar with bay leaf. This sauce can be refrigerated until needed.


To make lunch-sized portion

Heat ½ cup of sauce. Stir in 1 teaspoon nut butter and ¼ cup Greek-style yogurt.  Add cubed tofu or paneer as desired. Heat through and serve.


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