Basic Indian Tomato Curry

Name: Basic Indian Tomato Curry
Ingredients: 1/4 cup vegetable oil (or ghee); 1 medium onion, finely minced; Sea salt; 3 tablespoons finely grated ginger; 4 garlic cloves, finely grated; 1 teaspoon garam masala; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 to 1 teaspoon cayenne pepper (to taste); Seeds from 4 cardamom pods; One 15-ounce can crushed tomatoes; 1/2 cup water; 1/4 cup heavy cream (optional)

14 ingredients

8 steps

Ingredients

1/4 cup vegetable oil (or ghee)
1 medium onion, finely minced
Sea salt
3 tablespoons finely grated ginger
4 garlic cloves, finely grated
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 to 1 teaspoon cayenne pepper (to taste)
Seeds from 4 cardamom pods
One 15-ounce can crushed tomatoes
1/2 cup water
1/4 cup heavy cream (optional)

Directions

1

In a large frying pan, heat the oil or ghee over medium high heat.
2

Add the onion and 1 teaspoon of sea salt and cook, stirring occasionally, until the onions are medium brown, about 8 to 10 minutes.
3

Add the ginger and garlic and cook for 1 minute more.
4

Add all of the spices and cook for about 30 seconds, stirring constantly.
5

Stir in the crushed tomatoes, scraping the bottom of the pan to remove any browned bits.
6

Add 1/2 cup of water to the pan, reduce the heat to low and slowly simmer for about 15 minutes, or until the sauce thickens and begins to splatter.
7

Remove from the heat and allow the curry to cool for a couple minutes, then stir in the heavy cream, if using.
8

Season it with sea salt to taste.