2 tablespoons of canola oil (if you use another oil it should have a high smoking point like canola, this way you don’t change the taste of your other ingredients)
2 red or green chillies (diced – whether you seed them is up to you – the seeds contain a lot of heat – I like seeds in mine, but then I like spicy)
1 teaspoon cumin seeds
1 red onion (medium)
2cm piece of ginger – peeled and diced (paste is okay if you can’t use fresh – definitely not pre-sliced or powdered or pickled).
1 tablespoon cumin powder
1 tablespoon coriander powder
½ a teaspoon of chilli powder (you can use pepper – cayenne instead)
½ teaspoon turmeric
400 grams of tomatoes peeled and chopped or when you feel lazy a 400gm can of crushed tomatoes
2 cloves of fresh garlic, chopped and diced.
Heat the canola oil until really hot (hence the need for a high smoking point).
Add the cumin seeds, fry until brown.
When the onion is translucent add the garlic, chillies and the ginger to the pan and fry until the garlic starts to brown.
Add your spices (cumin powder, coriander powder, chilli powder, and turmeric) stir for a couple of minutes.
Add tomatoes and let simmer on a low heat until the water from the tomatoes evaporates and you are left with a thicker paste.
When adding this for the first time to a dish – add a tablespoon at a time until you have the right amount for you.
You can freeze the leftover paste once you work out portions. I place it in zip lock bags. Then when I want some I just open a bag and toss it in the dish.
For a great recipe to try it with here is my Bean and Vegetable Curry – so yummy on a cold winter day.