GOLD

What goes in

• 1 kg onions, finely chopped/pulsed
• 500 g tomatoes, puréed (or 400 g canned crushed tomato)
• 60 g ginger + 60 g garlic, blended
• 120 ml neutral oil + 2 tbsp ghee
• 2 tsp turmeric
• 2 tbsp Kashmiri chilli powder
• 2 tbsp ground coriander
• 1 tbsp ground cumin
• 2 tsp salt
• Optional: 2 green chillies

Cook to the cue

1. 01

   Cook onions in oil/ghee 20–25 minutes until a uniform deep golden brown jammy mass.

2. 02

   Add ginger-garlic and green chilli; cook 2–3 minutes until the raw smell disappears.

3. 03

   Bloom turmeric, chilli, coriander and cumin for 30–60 seconds.

4. 04

   Add tomato and salt; cook 20–30 minutes until thick, darker and oil separates.