Wonderfully rich sauce to pour over fried paneer or cooked chicken and to eat with Naan bread.
85g Butter
1 large tin (780g) of tomatoes
¼ cup of water
6-7 cm piece of root ginger, peeled and chopped
¼ of a teaspoon of saffron threads
400ml whipping cream
1 ½ teaspoon of Garam Masala
2 Tablespoons of ground cumin
1 teaspoon of chilli powder (or to taste)
¾ teaspoon salt
3 tablespoons granulated sugar
- Heat the slow cooker on high and add the butter to melt, takes 10 – 20 minutes
- Put the tinned tomatoes and ginger in a large bowl and liquidise with a hand blender. Rinse out the tin with water and add to the mixture.
- When the butter has melted stir in the saffron for a minute and then add the cream and mix in well.
- Add the tomato and ginger mixture mix well again.
- Then add the Garam Masala, cumin, chilli powder, salt and sugar and using a small whisk, whisk until all the spices are incorporated into the sauce.
- Cover, reduce heat to low and cook for 7 hours.
- Serve with a little chopped fresh coriander, fried paneer, cooked chicken or vegetables and Naan bread.
Based on a recipe in the book The New Indian Slow Cooker by Neela Paniz
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