When we arrive back in the kitchen the next morning we are greeted by our delivery of fresh ingredients from the markets including fresh Australian brown onions, tomatoes, ginger, garlic, coriander, mint and chillies to name a few.
Each of the ingredients is individually chopped and prepared.
Once the ingredients are ready, a large pot with oil is added to the stove then filled with onions and cooked until most of the liquid evaporates. A selection of fragrant aromatics including the garam masala, ground mace and fresh grated nutmeg are added to the onions and cooked through. When the flavours develop, the rest of the fresh ingredients are added.
The team combine all the remaining pure ground spices required in this formulation in a large container before masterfully blending it into the pot. First by hand then by fixing on an the agitator to ensure a proper even mix without any air pockets.
Once blended completely, the fresh herbs so essential to this paste are crushed and then combined with other wet ingredients including tomato paste, lemon juice, vinegar and yogurt powder. We pour it in and taste immediately, mostly because it is so delicious!
The paste is cooked until the flavours completely combine and then the mix is bottled.
Make it cooler: This can be further cooled with yogurt, fresh cream, sour cream, cream fraiche, buttermilk or coconut cream.
Make it less creamy: For a less cream based sauce, make a nutty, tangy, herb based tomato sauce by blending fresh lemon juice, fresh coriander and mint leaves, fresh tomatoes and with almond or cashew meal.
Make it hotter: Simply add fresh chilli.