Curry Masala Paste

As a desi parent, it is heartening to discover that kids do eventually learn to appreciate their culture and cuisine. Now I just have to wait for it to happen to my younger son.

• 2 cloves garlic
• 1/2 inch piece ginger
• 1 medium onion
• 1/2 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp ground coriander seeds
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp Kasoori methi (dried fenugreek leaves)
• salt to taste
• 2 tbsp vegetable or grapeseed oil
• 1/2 tsp cumin seeds
• 6 large canned plum tomatoes or 1 cup pureed tomatoes
• 3 tbsp regular sour cream

Mince garlic, ginger and onion together in food processor or finely chop by hand. In small bowl, mix together all spices and salt, except cumin seeds.

Warm oil in deep non-stick skillet set over medium high heat. Add cumin seeds, let them pop for 30 seconds. Add minced/ chopped onion mixture, sauté 5 minutes until raw smell disappears and it is lightly browned.

Reduce heat to medium, add tomatoes. If using canned whole plum tomatoes, mash them into the skillet as they cook so they form a smooth sauce. Cook 5 minutes until thickened.

Add sour cream, stirring constantly. Cook 5 minutes till you see specks of oil appearing around the edges of the masala. That's when you know it's done.

Add spice mixture. Cook 2 minutes.

Cool and store in an airtight container in refrigerator or freezer, or add main ingredient and prepare curry.

Makes 1 cup