Total Steps
9
Ingredients
15
Tools Needed
5
Ingredients
- 2 onions medium-sized onions
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 6 tomatoes medium-sized tomatoes
- 3 cloves garlic
- fresh ginger (equivalent to 3 cloves garlic)
- 2 teaspoons coriander seeds
- 1 star star anise
- 1 can coconut milk
- 0.5 teaspoon cardamom
- 0.5 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 teaspoon black pepper
- to taste Salt
Instructions
Step 1
Finely dice the onions. Pound the fenugreek seeds with a pestle and mortar. Fry the diced onions and pounded fenugreek seeds until translucent and aromatic.
Step 2
Prepare ginger and garlic by either making a paste or finely chopping them. Add the ginger and garlic to the frying pan with the onions.
Step 3
Add turmeric and paprika to the pan. Fry until the oil separates and collects at the corners of the pan, indicating they are sufficiently cooked.
Step 4
Add coriander seeds and star anise. Fry briefly, as they do not require much cooking.
Step 5
Add quartered or chopped tomatoes, then add coconut milk.
Step 6
Let the mixture simmer. After 5 minutes, add cardamom, nutmeg, and cinnamon.
Step 7
Add black pepper and salt to taste.
Step 8
Continue simmering until the mixture thickens and bubbles begin to burst. If a more uniform paste is desired, the end result can be blended.
Step 9
The resulting paste is aromatic and not hot. For a spicier taste, you may add finely chopped curry to the mix.