Making Indian-style dishes quickly is much easier with a few base ingredients prepared ahead of time. This takeout-style tomato purée adds depth and body to many types of curries.
Ingredients
- about 100 ml neutral oil
- 320 ml (small tin) tomato purée
- 250 ml water
- 2 tbsp Ginger/garlic paste
- 2 tbsp English-style curry powder
- 1½ tsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp kasuri methi
- ½ tbsp ground chilies
- ½ tbsp garam masala
- 1 tsp turmeric
Method
Heat the oil in a pan. Add the ginger/garlic paste and stir until fragrant.
Add the spices and stir until even more fragrant. Add a splash of the water to keep the spices from scorching.
Add the tomato purée and stir until combined. Add the rest of the water and simmer, stirring more often as it thickens, until it’s slightly thinner than regular tomato paste, 20–30 minutes.