Summary

Ingredients

• 1 kg onion (s), diced
• 200 ml oil
• 5 bay leaves
• 5 carnation (s)
• 5 whole cardamom
• 5 sticks cinnamon
• 2 tablespoon cumin, (cumin)
• 1 tablespoon turmeric
• 1 teaspoon chili powder
• 1 teaspoon ginger
• 1 teaspoon garlic
• Salt, saffron
• 300 g tomato (s), peeled

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Instructions

1. Heat the oil in a large pot over medium heat. Add the diced onions and fry for 2 minutes, stirring occasionally, until starting to soften. Add the bay leaves, carnations, whole cardamom pods, and cinnamon sticks. Reduce heat to low and simmer for 40 minutes, stirring every 5 minutes. Remove and discard the whole spices.
2. Add the cumin, turmeric, chili powder, ginger, garlic, salt to taste, and a pinch of saffron. Add the peeled tomatoes. Increase heat to medium and bring to a boil. Remove from heat and let cool for 5 minutes. Working in batches if needed, transfer to a blender and blend until smooth. Pour into clean jars, let cool completely, then cover and refrigerate.