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2 tablespoon Vegetable Oil
1 cup Onion, Coarsely Chopped
1 stick Ginger, Peeled
1½ pound Tomatoes, Quartered
4 tablespoon Cilantro, Chopped
½ teaspoon Cayenne Pepper
1 teaspoon Salt
1¼ teaspoon Garam Masala
Heat oil in a heavy, medium sized skillet over medium heat. Add onions and stir fry until onions turn caramel brown, 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth.
Transfer to a medium size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to18 minutes.
1 cup Onion, Coarsely Chopped
1 stick Ginger, Peeled
1½ pound Tomatoes, Quartered
4 tablespoon Cilantro, Chopped
½ teaspoon Cayenne Pepper
1 teaspoon Salt
1¼ teaspoon Garam Masala
Heat oil in a heavy, medium sized skillet over medium heat. Add onions and stir fry until onions turn caramel brown, 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth.
Transfer to a medium size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to18 minutes.