Tikka Masala Sauce

 

2 tablespoons (26g) ghee

1 big onion, coarsely chopped

3 garlic cloves, sliced

1 tablespoon ginger, minced

1 teaspoon or more salt

1 teaspoon turmeric

2 teaspoons garam masala

1 tablespoon coriander powder

1 1/2 teaspoon cumin powder

1 teaspoon kasmiri chili

1/2 teaspoon cardamom powder

1 can (400g) crushed tomatoes

1/2 cup (70g) raw cashews

1 cup (240ml) water

1 tablespoon (12,5g) brown sugar

1/4 cup (60ml) heavy cream (optional)

2 teaspoons fenugreek 

1/2 tablespoon cold butter

1. heat ghee in a saucepan. Add onion and cook until translucent. Add garlic and ginger. Cook for 1-2 minutes 

2. add all spices, tomatoes, cashews and cook for 1 minute

3. add water, bring to a boil, reduce heat to medium, cover pot and cook for 20 minutes

4. pour mixture into blender and blend until smooth. Return to pot, add cream if using, fenugreek and butter, and just warm through

Serve with meat, fish and vegetables