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Preparation

• Roughly chop the onions.
• Crush the garlic.
• Grate the ginger.
• Blend the garlic and ginger to a paste with a little water.

Cooking

1. Heat the oil in a pan and fry the garam masala for a few seconds.
2. Add the onion and fry, stirring, until the onions are dark brown but not burned.
3. Add the garlic and ginger paste, turmeric, salt, tomato purée and passata and cook, stirring constantly, for 10 min

Notes

Allow to cool and spoon into a jar, covering with a little oil.
Refrigerate, or freeze in quantities of 1 tbspn, if not using within a few days.
This makes about 4 tbspn.

The preparation stage
Enlarge image

The finished paste