Curry Gravy

Photo: flickr user Kirti Poddar

Preparation

2 Tb Ghee or vegetable oil 5 tb Garlic puree 4 tb Ginger puree 1 Onion puree recipe, (follows) 6 tb Tomato puree 1 ts Salt 2 tb Turmeric 4 tb Curry power 2 tb Cummin seeds, ground 2 tb Coriander leaves, fresh, chopped Chilli powder 1-6 teaspoons, (to taste)

DIRECTIONS:1. Mix the spices with water to make a paste, the approximate consistency of catsup.

Heat the ghee or oil. Stir-fry the garlic puree for 3 minutes, then add the ginger puree and cook for 3 minutes more. Add the spice paste and stir-fry until the water has evaporated and the oil separates, about 5 minutes.

Add the onion puree and stir-fry for 10 minutes more. Then add the tomato puree and stir-fry for a final 10 minutes. Add the salt.

Place into 10 moulds and freeze for use later.