Indian BBQ Sauce

Makes about 1 ½ cups
  • 1 tbsp. ground cumin

  • 2 tbsp. canola oil

  • 1 tsp. minced peeled fresh ginger

  • 1 clove garlic, finely minced

  • 1 ¼ cups ketchup

  • 1/4 cup soy sauce

  • 2 tbsp. sugar


In a small skillet over medium heat, toast cumin until very fragrant (about 1 ½ min.); remove from skillet and set aside. Heat oil in the skillet; add ginger and garlic. Sauté until tender and very fragrant (about 3 min.); whisk in ketchup, soy sauce, sugar and toasted cumin. Increase heat to medium-high; bring mixture to a boil; reduce heat to low and simmer 1-2 min. until slightly thickened. Serve immediately or store, covered, in the refrigerator up to 3 days.