The perfect little condiment to have handy in the fridge for curry night, to serve with a cheese platter or to just dip your naan into. Mouth watering yet? Mine is!
This appears in Currying Flavour the cookbook, we have produced SO many great recipes. I hope you are having a good browse through. All of the ebooks we have ever created are part of the Insider Club, so come join us, it is time to get more out of your fancy rice steamer! (So much more!!)
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- 4 cloves
- 4 cardamon pods
- 1 Teaspoon Cumin Seed(s)
- 2 Brown Onion peeled and halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon chilli powder
- 2 Teaspoons Ground Turmeric
- 2 Bay Leaf fresh or dried
- 2 x 400g Tins Diced Tomatoes
In a hot pan, dry fry the cloves, cardamon pods and cumin seeds until fragrant. Set aside.
Place onion and EVOO into the Thermomix. Chop 4 sec/speed 5. Add chilli and turmeric Sauté 5 min/Varoma/speed 1.
Add bay leaves, tomatoes and the whole spices. Cook 20 min/100°C/Reverse/speed soft.
Pour into a sterilized jar and let cool at room temperature before storing in the fridge.