Red spice paste

Ingredients for 1 servings:

• 1 tbsp chili powder
• 1 tbsp pepper, ground black
• 1 tbsp turmeric
• 1 tbsp coriander, ground
• 1 tbsp cumin, ground
• 1 tbsp ginger powder
• 1 tbsp garlic powder
• 1 tbsp curry powder
• 1 tsp cardamom, ground
• 1 tsp clove powder
• 1 tsp cinnamon
• 1 tbsp salt
• 6 garlic cloves
• 1 piece(s) ginger (approx. 3 cm)
• 1 chili pepper(s), green
• 8 tbsp oil
• 4 carnations
• 4 cardamom, whole pods
• ½ stalk(s) cinnamon
• 2 bay leaves
• 200 g tomatoes, pureed
• 200 ml water
• 2 onions, red

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Masala style

Combine all the dry ingredients for the spice powder and mix well until smooth. Peel the onions, garlic, and ginger, trim the chili pepper, and finely dice everything. Heat the oil in a saucepan. Add the cloves, cardamom, cinnamon, and bay leaves and fry briefly. Add the onions, garlic, ginger, and chili pepper and let them brown lightly. Now add the spice powder and fry briefly. Add 200 ml of water and the tomatoes and simmer over low heat for about 10 minutes, stirring, until a smooth paste forms. Remove the cinnamon and blend with a hand blender. Can be refrigerated for up to 3 months or frozen in portions.