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Sauces are wonderful for freezing. You can pull a delicious sauce out of the freezer and add it to just about anything from meat to vegetables for a quick and tasty meal.
- 2 cloves garlic
- 1 inch ginger, peeled and finely chopped
- 1 cinnamon stick
- 2 green cardamom pods
- 1 whole clove
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 medium red onion, finely chopped
- 1-2 hot green chilis (optional)
- 1 cup diced or crushed tomatoes (fresh or canned)
- Salt to taste
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 2 tablespoon fresh chopped cilantro
- Combine the garlic and ginger in a blender to make a paste. Set aside.
- In a medium saucepan pan, dry roast the cardamom, cinnamon and cloves at medium heat until they are fragrant. Take care not to burn them.
- Add the oil to the saucepan and heat through. Add the cumin seeds and saute until they start to brown.
- Add the onion and green chili. Stir well then continue to stir occasionally as the onion becomes soft and translucent.
- Add the garlic and ginger paste. Reduce the heat to low and saute for about 5-8 minutes, scraping the bits of paste off the bottom of the pan.
- Add the tomatoes and stir well.
- Add the salt, turmeric and coriander powder. Stir occasionally while you let the liquid in the saucepan reduce
- When the sauce is thick, remove from heat, cool completely and freeze.