Serves: 5
Total Calories: 117
1. In food processor, process the ginger, garlic, and onion to make a smooth paste. Transfer to a bowl. Then process the together the tomatoes, cilantro, and green chili peppers to make a smooth purée.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat, add the ginger-onion paste and cook, over medium-high heat the first 2 to 3 minutes and then over medium heat until golden brown, 5 to 7 minutes.
3. Mix in the puréed tomato mixture and cook, stirring until all the juices evaporate and the oil separates to the sides. Let cool and store in an airtight container and refrigerate up to 5 days or freeze up to 3 months.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Curry Paste with Onion recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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