“From this week's Weekend magazine, Foodcourt column which is this week on "Masalas and Gravies"(meaning the basic spices curry mixture) that goes into Indian cooking:)”
READY IN:
50mins
YIELD:
220 ml
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook tomatoes in 2 cups of water.
  2. Add green chillies, ginger and garlic pastes, red chilli powder, cardamoms, cloves, salt and sugar.
  3. Cook over low heat until it becomes thick and of sauce consistency.
  4. Remove from flame.
  5. Allow to cool.
  6. Bring the sauce to a boil.
  7. Add the butter and cream.
  8. Stir and mix well.
  9. Add the kasoori methi (dried fenugreek leaves) and ginger strips.
  10. Stir well.
  11. Add the saffron.

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