Curry Sauce

Make a paste in the blender with the ginger & garlic. (alternatively they may be grated fine).

If you are using the cinnamon, cardamom & cloves, dry roast them at medium heat in the pan/pot/wok whatever you are using, till they are fragrant. You cannot miss the aroma. Make sure they do not burn.

( if you are not using the spices above, skip to the following step)

Add oil to the pot/pan.

Add the cumin seeds and fry until they start to brown.

Add the onion & the green chili and stir & toss well, occasionally. The onion will start getting soft and translucent & slightly brown on the edges.

(Below: Onions with spices & Green Chili.. getting cooked)

Add the garlic & ginger paste. Fry for about 5-8 minutes at low to medium heat. The paste might stick to the pan, but make sure to scrape it off. If you are cooking at low heat there is less chance to burn the stuffs while will turn them dark brown & bitter.

(Below: onions with the ginger, garlic paste added)

Add the tomatoes and combine well with the rest of the things in the pan.

Add the salt, turmeric, chili powder & the coriander powder. Stir occasionally to avoid the sticking to the pan. See the mushed up look?

You want to make the tomatoes’ water evaporate, so the sauce is thicker. Aim for something roughly as thick as tomato sauce; not too watery and not too thick and sticky. Below is the the sauce that i made….

Note: The sauce can be frozen & used later.

Add the potato ( as i have used here), or beans, or meat or any vegetable … whatever you have decided to use.

Toss & Stir well to combine, & to let it absorb the ingredients. Cook for another 5 minutes. If the sauce starts gets too dry, just add some water and mix well. Cover & Simmer till it is done. Garnish with fresh herbs like chopped cilantro/coriander.