A spicy and flavorful red sauce with sauteed onions, jalapeno and cilantro paste, cumin, coriander, turmeric, and sweet and smoked paprika. Full disclosure: I learned this from my sister-in-law and make it at least every other week! If this recipe gets selected, I'll be sure to credit her. —WomenofSustenance
Heat 1/2 the amount of cooking oil (olive, vegetable or canola) in large saute / frying pan.
Dice onions and add to pan.
Add appx. one teaspoon of salt and stir until onions are coated in oil. Saute onions on low, stirring occasionally during next step.
Wash cilantro bunch, picking out any wilted or brown leaves. Roughly chop entire bunch, including stems, and put in a food processor or blender.
Roughly chop entire jalapeno and add to food processor or blender.
Add remaining oil to food processor along with appx. 1 teaspoon of salt. Puree until you've reached a paste consistency.
Add jalapeno and cilantro paste to onions and turn heat to medium. Continue to saute until the onions turn translucent.
Add all spices and stir, coating onions. Add more oil if the masala has a dry consistency (onions should continue to feel coated in oil) and saute for several more minutes. Stir occasionally, making sure the onions don't burn.
Add the jar of tomato sauce and stir to combine all ingredients. Turn heat to medium / low and let simmer for 10-15 minutes to allow flavors to meld. Add salt + pepper to taste.
Fill large pot with water and 1 tablespoon of salt and bring to a boil.