Ingredients

The following ingredients have 4 Servings
  • 1 medium red onion ((chopped))
  • 8 cloves garlic ((crushed and roughly chopped))
  • 1-inch knob ginger ((peeled and chopped))
  • 2 medium tomatoes ((chopped))
  • 2 tbsp tomato paste
  • 3 cloves
  • 2 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 2 tbsp kasoori methi ((dry fenugreek leaves))
  • 2 bay leaves
  • 1 tsp sugar
  • 6 green cardamom pods
  • 1-inch stick cinnamon
  • 1 tsp vegetable oil
  • 1/4 cup cashews ((soaked for 30 minutes. To make this nut-free, use 1/4 cup canned coconut milk, the thick part))

Instruction

  • Heat the oil in a nonstick skillet. Add the cardamom, cloves, cinnamon and bay leaves. Stir until the cardamom begins to turn lightly golden, about two minutes.
  • Add the cumin and coriander seeds and stir-fry for a few more minutes until the coriander starts to darken slightly.
  • Add the onions, ginger, garlic, a pinch of salt, and sugar. Stir-fry over medium heat until the onions start to turn brown.
  • Add the kasoori methi, tomato paste and tomatoes and mix well. Add 1/4 cup of water, cover, and let the mixture cook about 15 minutes or until the tomatoes are really mushy and most of the water has evaporated.
  • Let the mixture cool, then transfer to a blender along with the soaked cashews.
  • Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary to keep the blades moving.
  • Scrape into an airtight jar and store in the refrigerator if you plan to use within a week, or in the freezer if you want to keep it for longer. Thaw out before using.
  • Next, stay tuned for a curry using this tikka masala curry paste.