Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         onions -- peeled and
                        -- quartered
   1      ounce         fresh ginger -- peeled and roughly
                        -- chopped
   6                    garlic cloves -- roughly chopped
                        salt to taste
     3/4  pint          water
   1      4 ounces can  tomatoes
   4      tablespoons   vegetable oil
   4      teaspoons     fenugreek leaves -- dried
     1/2  teaspoon      ground black pepper
   4      whole         green cardamon pods -- tops pinched
   1      tablespoons   balti masala

Preparation:

1 Mix together the water, onions, garlic, ginger and salt in a karahi. Bring to the boil and simmer for 10-15 minutes. 2 Meanwhile heat the oil in a frying pan and fry all the spices together. Add the tinned tomatoes and simmer for 10 minutes. When the onion mixture is cooked, stir in the tomato mixture and simmer together for a further 10 minutes. 3 Place the sauce in a food processor or blender and blend. It is now ready for use. 4 The sauce can be frozen or best refrigerated for 4-5 days. Notes: Recipe written by Caroline Leney