Raghvan Iyer‘s 660 Curries cookbook is jam-packed with easy one-dish dinners and contains endless supply of very authentic Indian recipes. He has written his book very great care and concern and I admire his painstaking efforts for this book. You will even find every basic recipe of spices and pastes there.
This homemade tomato sauce is very versatile and can go very well with where any curry recipe calls for tomato puree or sauce. The ingredients are really simple and can be found in your pantry easily. Prepare this sauce in double or triple amount and can be stored in refrigerator up to 2 weeks or freeze it for future use. This sauce gives a vibrant crimson red color to your dish.
Homemade Tomato Sauce [makes about little more than 1.5 cups]
inspired from 660 Curries
2 tbsp ghee or oil
3 green or white cardamom pods (whole pods)
2 fresh or dried bay leaves
2 cinnamon sticks (3 inch long)
1 can (425 gm/15 oz) crushed tomato
2 tsp ground Kashmiri chili powder; or ½ cayenne pepper + 1 ½ tsp sweet paprika
1. Heat the ghee or oil in a small saucepan over medium heat. Add cardamom pods, bay leaves and cinnamon sticks, and let them sizzle, crackle, and expand a bit.
2. Carefully pour in the tomato sauce (be careful as it’s going to be serious splatter around). Mix in chili powder and stir well. Lower the heat and cover the pan. Simmer for 15-2o mins.
3. Fish out cardamoms, bay leaves and cinnamon sticks, and let the sauce cool completely. Store in airtight container and refrigerate for 2 weeks, or freeze it in half-cup sizes for up to 2 months.