Prep: 10m
Cook: 10m
Servings: 4
Prep: 10m Cook: 10m Servings: 4 —Ingredients— Fast Fancy —Method— Fast Method Fancy Method —Notes— —Serving Ideas—
—Ingredients—
Fast
- Ingredient 1
- Ingredient 2
- Ingredient 3
Fancy
- 1tsp turmeric
- 1tsp cumin
- 1tbsp Kashmiri chili powder
- 1 tbsp coriander
- 1 tbsp garam masala
- 2″ cinnamon stick
- 6 green cardamom
- 3 bay leaves
- 2tsp cumin seeds
- 550g onions, finely chopped
- 675g crushed tomatoes
- 40g grated ginger (~1 tbsp)
- 40g grated garlic (~12 cloves)
—Method—
Fast Method
- Instruction 1
- Instruction 2
- Instruction 3
Fancy Method
- BEFOREHAND, make the cashew nut paste: Soak the cashews in 1/3c hot water for an hour. Blend into a paste.
- Mix the spice paste: In a bowl combine turmeric, cumin, chili powder, coriander, garam masala and 1/3c water.
- Heat oil in pan and add bay leaves, cinnamon stick, cardamom and cumin seeds. Let sizzle to release flavor to the oil, about 30s.
- Add onion and cook until they start to caramelize, about 8m.
- Add the spice paste from step 2 and fry until there’s a nice aroma, about 2m.
- ADD CHOPPED GREEN CHILLIS, garlic and ginger. Cook to soften, 3m.
- Add crushed tomatoes and 2tsp of salt. Cook until the tomatoes and onions are well combined and mushy, ABOUT 10M?
- This will last in the fridge for a little over a week, or divide into portions and freeze.