2 cloves, 1 cardamom, and 1 cinnamon stickoptional
1tspred chili powder
2tspcoriander powder
1tspcumin powder
1tbspkasturi methicrushed, optional
saltto taste
Instructions
Soak the almonds and cashew nuts in hot water for 15 minutes.
On a heated pan, add coconut oil, onions, garlic, ginger, bay leaf, cinnamon, cloves, and cardamom(if using spices). Stir well and cook for 3 minutes.
Add tomatoes and cook covered until tomatoes are mushy.
Pour 1 cup of water and cook for 2-3 minutes. Allow to cool and transfer to a blender to grind to a fine paste.
Now remove the skin of the almonds and rinse it. Grind the soaked nuts with 1/2 cup of water to a fine paste.
Sieve through a metal strainer. Bring to boil. Add chili powder, coriander powder, cumin powder, and salt.
Allow it to boil for 5 more minutes. Add the cashew- almond paste and heat further for few minutes until it thickens. Once you add the nut paste do not boil more. Maximum 5 minutes.
Before switching it off add kasturi methi (dried fenugreek leaves).
Notes
To make it more creamy add coconut cream.
Adding spices is optional it brings more flavor to the sauce. Likewise, dried fenugreek leaves bring more flavor to the curry.
Keyword base curry, creamy sauce, curry, Easy, meal prep, sauce