Gurkha curry sauce with Pemba Lama (from the Ultimate Nepalese Cookbook)

A versatile basic sauce used in many Neplalese dishes. Peel and roughly chop the onion, wash and roughly chop the tomatoes. Mix the garam masala, turmeric and chilli powder in a small bowl with a little water to make a thin paste. Heat the oil in a heavy based saucepan, fry the cinnamon and cardamom, add chopped onion and cook until golden brown in colour. Add the ginger and garlic paste and cook further 1-2 minutes stirring constantly to prevent sticking to the bottom of the pan. Add the masala paste and bay leaves and cook for a few seconds, add tomato purée and chopped tomatoes. Simmer gently for about 30-40 minutes. A little water may be added at this point to get the right consistency. The sauce is now ready! Ingredients 500g onions 100g tomatoes 2tbsp garam masala 1tsp turmeric 1tsp chilli powder 100ml vegetable oil 1 small cinnamon stick 3 cardamom seeds 1tbsp ginger and garlic paste 2 bay leaves 1tbsp tomato purée Salt to season For more recipes from The Ultimate Nepalese Cook Book click here: http://www.theultimatenepalesecookboo...    / @ultimatenepalesecook