Ingredients

The following ingredients have 3 Servings
  • 2 onions (I used one yellow, one purple)
  • 5 cloves garlic
  • 2 tablespoons fresh ginger, crushed
  • 3 tablespoon garam masala
  • 1 tablespoon chili powder
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1/2 teaspoons ground cloves
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup almonds
  • a small pile of cilantro stems
  • juice of one lemon
  • 1 1/2 cups tomato puree + 1/2 cup water or broth
  • 1 14-ounce can coconut milk
  • 1/2 teaspoon salt (taste and adjust)

Instruction

  • Pulse all the ingredients for the Masala Paste in a food processor until smooth.
  • Heat a drizzle of oil in a skillet. Add 1/4 cup masala paste to the skillet (not all of it! reserve the rest for future use – yay you!) and with a little bit of oil and stir around in the pan until fragrant (3-5 minutes). If you’re making this with chicken or another protein, this is a good time to add your protein to the pan. Add the tomato puree and water and simmer until t’s a rusty-deep-red color – about 5-10 minutes. Add the coconut milk; simmer for 10 minutes or so until thick and creamy. Longer simmer = thicker and better flavor.