4 tbsp oil (vegetable or ghee)
2 Spanish Onions, chopped
3 Cloves of Garlic, chopped
2 tbsp finely chopped Root Ginger
4 Green Chillies, chopped
15 whole Cloves
seeds from 10 green Cardamon Pods
1 tbsp ground Coriander
1 tbsp Paprika
1 tbsp ground Cinamon
1 tbsp ground Turmeric
2 tsp ground Cumin
1 tsp ground Fenugreek (Methi)
1 tsp Mustard Powder
400g/14oz can Chopped Tomatoes
600ml/1 pint Vegetable Stock
2 tbsp Lemon Juice
pared rind of 1 lemon (no pith)
1: Heat the oil in a heavy pan and fry the onions, garlic and ginger for about 5 minutes. Add the chillies and cook for 2 minutes.
2: Add spices and stir fry for 30 seconds. Stir in tomatoes, stock, lemon juice and rind. Bring back to the boil, then simmer uncovered for 30 minutes.
3: Discard lemon rind. The sauce is now ready to be used or it may be kept in the fridge for several days.