Ingredients
- 2 cummin seeds
- 1 onion puree recipe
- 60 gr ginger puree
- 60 gr tomato puree
- 40 gr garlic puree
- 34 gr curry (power)
- 28 gr ghee
- 18 gr turmeric
- 12 gr coriander leaves
- 3 gr salt
tomato puree and stir-fry for a final 10 minutes. Add the salt. 4. Place into 10 moulds and freeze for use later.
