|
Ingredients
|
Quantity
|
|
Onions - peeled and quartered
|
1 pound
|
|
Fresh ginger – peeled and roughly chopped
|
1 ounce
|
|
Garlic cloves – roughly chopped
|
6
|
|
Salt
|
to taste
|
|
Water
|
¾ pint
|
|
Can tomatoes
|
14 ounce
|
|
Vegetable oil
|
4 tbsp
|
|
Fenugreek leaves – dried
|
4 tbsp
|
|
Ground black pepper
|
½ tsp
|
|
Green cardamom pods – tops pinched
|
4 whole
|
|
Balti masala
|
1 tbsp
|
Mix together the water, onions, garlic, ginger and salt in a
karahi. Bring to the boil and simmer for 10-15 minutes.
Meanwhile heat the oil in a frying pan and fry all the spices
together. Add the tinned tomatoes and simmer for 10 minutes. When the onion
mixture is cooked, stir in the tomato mixture and simmer together for a further
10 minutes.
Place the sauce in a food processor or blender and blend. It is
now ready for use.
