The original recipe came from Charmaine Soloman's 'The Complete Asian Cookbook'. I have made some changes to make it my own. My recipe serves four.
Ingredients
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Method |
2. Put the onion, garlic, ginger, coriander/mint and 60 ml water into a food processor and process to make a smooth purée. Heat heavy-based saucepan over medium heat and cook the onion mixture for about 5 minutes, stirring constantly. Add the turmeric, garam masala, salt and chilli powder, if using, and cook for a further 1 minute. Stir in the yoghurt and tomato, and cook until the liquid has been absorbed and the mixture is the consistency of a thick purée.