Ingredients
-
1/4 Cup Oil
-
1/2 Cup OnionFinley chopped and almost pureed
-
1 Tablespoon Minced Garlic
-
1 Inch GingerChopped
-
1 Tablespoon CuminPowder
-
1/2 Tablespoon CorianderPowder
-
1/4 Tablespoon TurmericPowder
-
1/4 Cup Yogurt
-
1 Cup Tom puree
-
1/4 Teaspoon Nutmeg Powder
-
1/2 Teaspoon Cinnamon Powder
-
1/4 Teaspoon Cloves Powder
-
1 Bay Leaves
-
1/2 Teaspoon Salt
-
1/4 Teaspoon Cayenne
-
1/2 Teaspoon Parpika
-
1/4 Cup Butter
-
1 Cup Whipping CreramHeavy
-
1 Cup Water
Directions
Steps
|
1
Done
|
Heat pan. Heat oil. Add onions.Till clear turning brown. Add garlic ginger. Stir-fry another 2 minutes. |
|
2
Done
|
Add cumin, coriander, fenugrek and turmeric powders. Continue stir frying. Don't let it burn. If needed add a teaspoon of water. You need to fry only about two minutes. |
|
3
Done
|
Add yogurt. Continue stir frying till almost all the moisture from the yogurt is gone leaving you with a paste. |
|
4
Done
|
Add Tomato puree, Nutmeg, Cinnamon, cloves, salt and cayenne. Continue stir-frying. It should form paste with oil exuding making it look shiny. It should take about 10 minutes. |
|
5
Done
|
Add Paprika, butter and heavy cream. Simmer till you have pasty sauce about 10 minutes. Now add water to achieve the desired consistency and simmer |
