Basic Spiced Tomato Paste

IT’S WORTHWHILE MAKING A LARGE BATCH, AS THIS PASTE IS THE PERFECT ALL ROUNDER AND BASE FOR ALMOST ALL INDIAN CURRIES AND RICE DISHES. NO MORE BUYING JARS OF SPICE PASTE FROM SUPERMARKETS; THIS FRESH AND AUTHENTIC ONE BEATS THEM ALL.

MAKES ABOUT 350ML
PREPARATION TIME: ABOUT 15 MINUTES
COOKING TIME: ABOUT 30 MINUTES

FRESH

200g onions

3–4 garlic cloves

2.5cm piece ginger, peeled

2–3 green chillies

3 bay leaves

200g tomatoes, finely diced

SPICES

3 black cardamom pods, seeds only

1 cassia or cinnamon stick

2 tablespoons coriander seeds

3 cloves

1 teaspoon ground turmeric

PANTRY/LARDER

3 tablespoons oil

salt, to taste

1. In a blender, grind the onions, garlic, ginger and chillies together to form a paste. Set aside.

2. In a coffee/spice grinder or blender, grind together all the whole spices – bay leaves, black cardamom, cassia or cinnamon stick, coriander seeds and cloves. Set aside.

3. Heat the oil in a heavy-based frying pan over a medium–high heat. Add the onion paste and fry, stirring frequently for about 5–7 minutes, or until it is a rich golden brown colour.

4. Turn the heat down slightly, add the turmeric and salt and fry for 30 seconds.

5. Next, add the tomatoes and cook until the tomatoes break down and any water has evaporated. At this stage blitz in a blender again for an even smoother paste, if you like.

6. Add the spice powder, stir and mix together well.

7. Place the paste in a sterilised jar, seal with a tight-fitting lid and refrigerate for 5–6 days.