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Preparation

• Finely chop the onion. (should produce about 100 gm)
• Finely chop the garlic.
• Finely chop the ginger.

Cooking

1. Heat a wok or heavy pan and add oil.
2. Fry the onion for about 3 min until it becomes translucent.
3. Add the ginger and fry for 1 min.
4. Add the garlic and fry for 1 min.
5. Continue to fry until the ingredients turn slightly brown (it is unlikely to be required).
6. (Do not allow the ingredients to burn at any stage.)
7. Transfer the mixture to a mug and add the chopped tomatoes and water to ¾ fill the mug.
8. Blend this until very smooth.
9. Reheat the pan, add a little more oil if necessary, and stir fry the tomato purée for 2 min.
10. Add the turmeric and paprika and fry for a few seconds.
11. Add the blended mixture to the pan with the salt and 200ml of water.
12. Simmer for 5min, stirring.

Serving

1. This should produce 300 ml of masala sauce. (stir in some water to make this quantity if necessary)
2. Use as directed in the recipe.
3. The sauce should be allowed to cool and then transferred to a sealed container and stored in the fridge or freezer. Use within a few days if refrigerated.
4. If freezing do so in 150 ml portions which is normally sufficient for one meal.

Note

The ingredients can easily be doubled in quantity to make 600 ml, but it may take a little longer to fry the onions to the same colour.
In addition the blending will need to be done either in a food processor or using a hand blender in the cooking pan.