C41 BIR Masala Paste

This has been adapted from the c41 balti tikka masala sauce to use as a condiment.

Ingredients

For 1 - makes about 6 tbspn (90 ml)	Continued...
20 gm butter	¼ tspn ground cinnamon
1 tspn oil	100 ml passata
25 gm onion (prepared weight)	¼ tspn salt
½ tspn coriander seeds	2 tbspn single cream
½ tspn cumin seeds	2 tbspn natural yogurt
¼ tspn chilli powder	1 tbspn freshly chopped coriander

Preparation

Very finely chop the onion.
Grind the coriander seeds to a powder in a pestle and mortar.
Chop the fresh coriander.

Cooking - 6½ min

Heat the butter and oil in a suitable pan and fry the onion over a high heat, stirring, for 2 min.
Stir in the ground coriander, cumin seeds, chilli powder and ground cinnamon and cook, stirring, for 30 seconds.
Reduce the heat to low and stir in the passata and salt and simmer, stirring regularly, for 4 min.
Remove from the heat and stir in the cream, yogurt and fresh coriander (see note 1).

Notes

(1) This can be used immediately or refrigerated for a few days or even spooned into ice cube trays and frozen for future use - 2 frozen cubes equates to about 1 tbspn.

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