Method
of preparation
1_ Wash and chop tomatoes. Remove stems, wash, slit, deseed
and chop green chilies.
2_ Scrape, wash and julianne the ginger. Put tomatoes, tomato
paste and tomato puree in a pot and add approximately 4- ¼
cups of water.
3_ Add ginger & garlic paste, green chilies, red chili powder,
cloves, cardamom pods and salt.
4_ Cook over low heat until reduced to a sauce. Strain this
cooked mixture and press the pulp to get out all of the liquid.
5_ Discard the pulp and bring the liquid to a boil. Add butter
and cream. Stir.
6_ If the sauce is sour, add honey. Add fenugreek and ginger.
|
|
|
