Ingredients
- 4 large tomatoes, chopped finely or pureed
- 2 green chillies
- 1 tbsp ginger
- 3 cloves of garlic
- 1 Tbsp Cooking oil
- 1 Tsp Cumin seeds
- 1 Tsp Mustard seeds
- 1/2 Tsp Turmeric powder
- 1 Tsp Ground coriander & cumin powder
- 1-2 Bay leaves
- Small stick of cinnamon
- 1/2 Tsp Salt
Preparation
1. You can chop all the fresh ingredients finely, or as we did, add them in a food processor and puree so they're well mixed.
2. In a deep pot, add the oil and allow it to heat up. Once hot, add the bay leaves, cinnamon stick and mustard seeds.
3. Once the mustard seeds start popping, add the cumin seeds. Allow them to slightly brown (1-2mins) and then add the tomato mixture. Careful as it will sizzle, so you'll want to keep the lid close by to cover the tomatoes for a few minutes.
4. After 3 minutes, add the spices and stir. Turn the heat to low and allow the sauce to simmer for 15 minutes, stirring occasionally.
5. If you would like to make the sauce richer, allow it to cook for longer. You can now use this base sauce to create a curry with any vegetables of your choice, green leaves like spinach or fenugreek, beans and lentils or enjoy it as it is.
