Chilli Garlic Sauce

Ingredients

• 2 tbsp rapeseed (canola) oil
• 8 cloves garlic – cut into slivers
• 1/2 onion – finely chopped
• 1/2 tsp salt
• 1 tbsp garlic and ginger paste
• 2 green bird's eye chillies – cut into thin rings
• 1/2 tsp Kashmiri chilli powder
• 1 tbsp mixed powder
• 1 tbsp tandoori masala
• 70ml (1/4 cup) tomato puree
• 300ml (1 1/4 cups) base sauce
• 1/2 tsp dried methi leaves
• Salt to taste
• 2 tbsp coriander (cilantro) finely chopped
• Dried garlic flakes to serve

Steps

1. Heat the oil in a frying pan over medium high heat. When hot, add the garlic slivers. Fry these for a couple of minutes being very careful not to burn the garlic.
2. Add the onion and fry for a couple of minutes and then stir in the garlic and ginger paste and the chillies. Continue cooking for about 20 seconds and the add the ground spices and tomato puree.
3. Stir this into a thick paste and then add about half of the base sauce. Bring this to a simmer only stirring if the sauce is obviously sticking to the pan.
4. This is a good time to add your main ingredient of choice or if you are just making the sauce, continue on.
5. As the sauce simmers, you will notice that it is caramelising around the edges. Scrape this into the sauce. Add the remaining base sauce and simmer until you are happy with the consistency.
6. To finish, add the dried methi leaves by rubbing them between your fingers. Then season with salt to taste and garnish with the coriander (cilantro).
7. You can also garnish with dried garlic flakes if you like.