Preparation time ([days] hrs:min) :         00:05
Cooking time ([days] hrs:min)       :         00:30
Number of servings                       :         4

Ingredients

No Ingredients Qty Measure Weight(Gms)
Tomatoes 0.38 pound 172.13
Chopped Onion 0.38 cup 60.00
Ginger Paste 0.38 teaspoon 2.63
Garlic Paste 1/4 teaspoon 1.75
Green Chilis 11/4 small  
Cardamom  1    
Cinnamon Sticks (flat) 1/4 inch 0.64
Cloves (Whole) 11/2    
Coriander seeds 1/4 tablespoon 1.35
Bay leaves 1/2    
Cumin Seeds (Cumin, Jeera) 1/4 teaspoon 0.53
Half-n-Half 0.38 cup 90.00
Sugar 1/4 teaspoon 1.00
Butter 3/4 tablespoon 9.38
Coriander Leaves (dhaniya)   fistful  
Salt   to taste 0.25

Method

Chop green chili length wise. Roughly chop tomatoes. Keep aside.
Heat butter in a deep non-stick pan and when it has melted, add sugar and chopped onions.
Fry until onions are transparent and then add sliced green chili, cinnamon, cloves, cardamom, bay leaves, coriander seeds and cumin seeds.
Fry for another 2 minutes and then add ginger, garlic, tomatoes and salt.
Cook on high heat until tomatoes are soft and now add half-n-half milk and 1 cup of water. Cover and cook on medium heat for 20 minutes.
Remove from heat, mash well and then pass through a strainer.
Discard the residue in the strainer.
Add a fistful of fresh coriander leaves and reheat the strained liquid for five minutes or until it comes to a boil.
Though it seems like a lot of work, it has the advantage of tasting good even upon freezing for a few weeks.
If you intend to freeze, then do not add salt to the dish while cooking initially. Add salt when reheating.
Serve hot.

Tips :

Goes well with most of the rice dishes.



Orginal source of the recipe - http://www.ammas.com