Ingredients
1/4 cup extra-virgin olive oil
2 small red onions, chopped
6 cloves garlic, minced
1 tablespoon peeled and chopped fresh ginger
1 jalapeno chile, seeded and minced
Kosher salt and freshly ground pepper
2 large tomatoes, coarsely chopped
1 cup fresh cilantro, roughly chopped
6 cardamom pods
1 tablespoon cumin seeds
Pinch of red-pepper flakes
1 tablespoon Biryani Spice Blend
1/2 cup plus 2 tablespoons tomato paste
Preparation
Heat oil in a medium saute pan over medium. Add onions, garlic, ginger, and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes, cilantro, cardamom, cumin, red-pepper flakes, spice blend, tomato paste, and 1/2 cup water.
Transfer to a food processor and process until mixture is smooth. Transfer to a medium saucepan. Let simmer on low heat until thickened, about 10 minutes.
