Name: Indian Tomato Butter Sauce
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 tbs butter; 1 tbs vegetable oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp garam masala; 2cm piece ginger, peeled, finely grated; 2 x 400g cans Ardmona Rich and Thick Onion & Garlic Tomatoes; 1/3 cup chicken stock; 1/4 teaspoon chili powder (or to taste); 1/3 cup almond meal; 3/4 cup thickened cream

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Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve

Tips & Hints:

If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated.

Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve

Tips & Hints:

If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated.

Heat butter and oil in a deep frying pan over medium heat. Add cumin, coriander, garam masala and ginger. Cook, stirring, for 1 minute
Stir in tomatoes, stock and chili powder. Cover and bring to the boil. Reduce heat, partially cover and simmer for 15 minutes
Stir through almond meal and cream. Simmer for 5 minutes or until thick. Season to taste and serve

Tips & Hints:

If freezing sauce, do not add cream. Instead, add the cream once defrosted and sauce is reheated.

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