3 – 4 Onions
Chopped and gently fried butter for about 20 minutes until nice and soft
3 – 4 Tomatos
Chop and add the the onions and cook for another 20 minutes.
You can blend at this stage if you want to.
Handful of cashew nuts.
Just cover in water and boil for 10 minutes. Blend and add to the onion and tomatoes.
2-3 cm Ginger – chopped
4-5 cloves of Garlic – chopped
1 tsp Chilli powder
Fry off in lots of butter and a bit of oil and add the onion/tomato mixture and add spices below in quantities to your taste (this is a guide for this quantity. Cook for 20 minutes.
Fenugreek leaves or a sprinkle of ground
6 Green cardamon pods – crush the pods, remove the husk and grind to a powder
1 tsp Garam Masala
1-2 tsp Honey
Stir in a splash of cream before serving.
Lovely with paneer, fish or chicken.
You can make a batch quantity and freeze at the tomato and onion stage to use as a passata for pasta* or pizza, or the final masala before adding the cream.
*see Tomato and Mascarpone sauce