Step-by-Step Instructions

1. 1.Heat Oil and Temper Whole Spices

   Heat a karahi dish or large pot. Add 200ml (half) of the vegetable oil. Once hot, add all the whole spices (Asian bay leaves, cinnamon sticks, green cardamom, black cardamom, black peppercorns, cloves, star anise). Fry until the oil changes color slightly, indicating the spices have released their aroma.

2. 2.Add Garlic, Ginger, and Onions

   Add the 75g of fresh garlic to the pan and stir. Once the garlic starts to turn brown, add the 40g of chopped fresh ginger. Immediately follow with the 1 kg of finely chopped red onions and stir to coat them thoroughly with the spiced oil.

3. 3.Season and Soften Onions

   Add 1 tablespoon of salt to the onions. Stir well. Cover the pan with a lid and cook on a low heat for 10-12 minutes, stirring occasionally to prevent sticking. The onions should become soft and translucent.

4. 4.Remove Large Whole Spices

   After 10-12 minutes, remove the lid. Carefully fish out and discard the larger whole spices: Asian bay leaves, cinnamon sticks, black cardamom, and star anise. The smaller spices (green cardamom, peppercorns, cloves) can remain as they will blend into the base.

5. 5.Add Chillies, Cashews, and Tomatoes

   Add the 2 green chillies and the drained 1 cup of soaked cashews to the pan. Stir to combine. Then, add the 750g of chopped ripe tomatoes. Stir everything together.

6. 6.Cook Until Soft and Cool

   Cover the pan again and continue to cook on a low heat for another 20 minutes. This allows the tomatoes to break down and all ingredients to meld together. After 20 minutes, remove from heat. Allow the mixture to cool completely before proceeding to the next step. To speed up cooling, place ice packs in a clean bag directly into the mixture for about 10 minutes.

7. 7.Blend the Base

   Once the mixture has cooled sufficiently, transfer it to a blender. Blend into a smooth paste. Start blending on a low power setting to avoid creating too much froth.

8. 8.Prepare Powdered Spice Paste

   In a separate bowl, combine all the powdered spices: 1 tbsp cumin powder, 1 tbsp turmeric powder, 1 tbsp coriander powder, 1 tbsp Kashmiri red chili powder, and 1 tsp garam masala. Add a small amount of water and mix thoroughly to form a smooth paste. This prevents the spices from burning when added to hot oil.

9. 9.Heat Remaining Oil and Ghee

   Heat the clean karahi dish or pot again. Add the remaining 200ml of vegetable oil and the 2 tablespoons of butter ghee. Allow the ghee to melt and the oil to come up to temperature.

10. 10.Cook Spices and Base

    Add the powdered spice paste to the hot oil and ghee. Stir and cook for about 1 minute until fragrant. Then, carefully pour the blended base mixture into the pan. Stir well to combine the base with the freshly cooked spices.

11. 11.Final Cook and Sweeten

    Cover the pan and cook the base on a low heat for another 20 minutes, stirring occasionally. The base will thicken, and the oil will begin to separate and rise to the surface. Finally, add 1 tablespoon of brown sugar to balance the flavors, especially if the tomatoes were not very ripe. Stir until dissolved.