5Senses | Bloomed Onion & Tomato Curry Base

• Tomatoes - 3, cut into cubes  

• Oil - ¼ cup  

• Ginger - 2 tbsp  

• Garlic cloves - 7 to 8  

• Onions - 2 large, cut into big chunks  

• 5Senses Green cardamom pods - 3  

• 5Senses Whole black peppercorns - 10 to 15  

• 5Senses Cinnamon bark - 2  

• 5Senses Bay leaf - 1  

• 5Senses Cloves - 5  

• Salt - 1 tbsp  

• Coriander powder - 1 tbsp  

• Red chili powder - 1 tbsp  

• Turmeric powder - ½ tbsp  

• Paprika powder - 1 tsp

1. First, take 3 tomatoes and cut them into cubes.
2. Heat a pan and add ¼ cup oil to it.
3. Now add 2 tbsp ginger, 7 to 8 garlic cloves, and 2 large onions cut into big chunks.
4. Cook everything until the onions turn golden brown.
5. Now add 3 green cardamom pods, 10 to 15 black peppercorns, 2 cinnamon sticks, 1 bay leaf, and 5 cloves.
6. Cook all these spices for 4 to 5 minutes.
7. Now add the 3-cubed tomatoes and cook for 5 to 7 minutes until tomatoes soften.
8. Once tomatoes are soft, remove the bay leaf and cook a bit more until everything is well softened.
9. Transfer all the cooked veggies and spices to a mixer/blender.
10. Add 1 tbsp salt, 1 tbsp coriander powder, 1 tbsp red chilli powder, and ½ tbsp turmeric powder.
11. Close the lid and blend everything well.
12. Pour this blended mixture back into the pan and cook for 3 to 4 minutes until the water evaporates completely. This helps the base last for many days.
13. After the water dries, add 1 tsp paprika powder and cook for 2 to 3 minutes.