I tend to make curries at least 3 times a week so like to make concentrated basic tomato curry sauce which can be added to curries and dalls when required. It saves me the preparation time. It’s also a good way of using up ginger, garlic and chilies before they start wilting.
2 tsps dhana jeeru ( powdered mixture of coriander and cumin seeds)
2 tsps salt
1 tbls sugar substitute or jaggery ( I used jaggery)
2 tbls fresh lemon juice
Open the can of tomatoes and add this to a blender like Froothie Evolve or similar. Wash all the chilies and remove the stalks and add them to the blender. Peel the garlic and ginger and also add it to the blender. Blend the mixture for 20 -30 seconds. I like to keep my mixture slightly thick and coarse and you can choose how you like yours.
Once blended, transfer the mixture to a saucepan and add the rest of the ingredients and mix well.
Cook the mixture until it is simmering. Allow to cool and save it in a sterilised bottle. This should be fine for the week
The basic tomato sauce can be added to curries, dalls, soups and dips too. As the sauce contains tomatoes and lemon juice, it’s best to add it to any curry after the vegetables or lentils have softened. I don’t add garam masala to my basic sauce as it’s best to add that to the curry separately at the end of your cooking. I like spreading this sauce on my sandwiches too.