2 |
large ripe tomatoes, quartered |
5 tablespoons |
vegetable oil |
15g |
root ginger, half grated, half sliced into fine julienne, (peeled weight) |
4 |
fat garlic cloves, peeled and grated |
4-5 |
green chillies, whole but pierced with the tip of a knife |
2 rounded teaspoons |
ground coriander |
1 teaspoon |
garam masala |
|
salt, to taste |
1/2 |
small red pepper, finely sliced |
2 teaspoons |
dried fenugreek leaves, crushed |
1/4 teaspoon |
crushed red chillies, (optional) |
2 tablespoons |
single cream, (optional) |
good pinch |
dried pomegranate powder, (optional) |
handful |
pomegranate seeds, (optional) |