How To Make Tomato Puree The Indian Restaurant Way

Ingredients

• 0.5 cup Vegetable oil
• 2 tbsp Ginger and garlic paste (Author uses a version blended with green chilies, coriander, and green pepper)
• 1 tsp Turmeric powder
• 1.5 tbsp Coriander powder
• 2 tbsp Curry powder (Standard BIR style curry powder)
• 1 tbsp Cumin powder
• 0.5 tbsp Garam masala
• 0.5 tbsp Chili powder
• 1 tbsp Kasuri methi (Dried fenugreek leaves)
• 1 pint Water (Divided; used for blooming spices and thinning the puree)
• 400 g Tomato puree (Concentrated tomato paste from a can or tube)

Steps

1. 1

   Place a pan over high heat and add half a cup of vegetable oil.

2. 2

   Add 2 tablespoons of ginger and garlic paste to the hot oil. Sauté for 2 to 3 minutes until the rawness of the paste has gone.

3. 3

   Lower the heat to avoid burning the spices. Add 1 teaspoon turmeric powder, 1.5 tablespoons coriander powder, 2 tablespoons curry powder, 1 tablespoon cumin powder, 0.5 tablespoon garam masala, 0.5 tablespoon chili powder, and 1 tablespoon kasuri methi.

4. 4

   Stir the spices into the oil to bloom them, then add a drizzle of water to 'bhuna' (fry/cook out) the spices. Continue stirring for about 2 minutes until fragrant.

5. 5

   Add 400 grams of concentrated tomato puree to the pan.

6. 6

   Pour in approximately 1 pint (two half-pint glasses) of water and stir well to combine. Increase the heat to high to bring the mixture to a simmer.

7. 7

   Cover the pan with a lid and cook for about 12 to 15 minutes. Check and stir every 5 minutes to ensure the mixture does not stick to the bottom.

8. 8

   Be careful during the final minutes of cooking as the mixture becomes thick like custard and may spit. The puree is finished when the oil has separated and risen to the top.

9. 9

   Turn off the heat and allow the puree to cool before using it as a base for your curries.

Notes

This prepared puree removes the metallic, acidic taste of raw tomato paste. It can be stored in the fridge or frozen in portions to quickly elevate any Indian dish to restaurant quality.

Nutrition per serving

• Indian
• Base Sauce
• Condiment
• Vegetarian
• Vegan
• Gluten-Free
• BIR Cooking
• Meal Prep