Ingredients:

  • 1/2 cup (120g) onion, roughly chopped
  • 3 tbsp (45g) fresh ginger, peeled and minced
  • 3 tbsp (45g) garlic cloves, peeled
  • 2 tbsp (30g) tomato paste
  • 1 tbsp (6g) garam masala
  • 1 tsp (2g) ground turmeric
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • 1/2 tsp (1g) Kashmiri red chili powder
  • 2 tbsp (30ml) lemon juice
  • 1 tbsp (15ml) neutral oil
  • 1 tbsp (15g) sugar

Instructions:

  1. Roughly chop the onion and mince the ginger and garlic. Ensure the pieces are small enough for your blender to handle without getting stuck.
  2. Combine the onions, ginger, garlic, tomato paste, all spices, lemon juice, oil, and sugar into the food processor.
  3. Pulse on high for 60–90 seconds until the mixture transforms into a smooth, uniform, mahogany-colored paste.
  4. Taste the raw paste; if it feels too thick to blend, add 1 teaspoon of water at a time until it reaches a thick, spreadable consistency.