Simmered Tomato Sauce with Chiles and Cardamom

1. 1

   Heat the ghee in a small saucepan over medium heat.

2. 2

   Sprinkle in the cardamom pods, bay leaves, and cinnamon sticks, and let them sizzle, crackle, and expand a bit, 1 to 2 minutes.

3. 3

   Carefully pour in the tomato sauce (stand back, as it will splatter).

4. 4

   Sprinkle in the chiles and stir to blend.

5. 5

   Lower the heat to medium-low, cover the pan, and simmer, stirring occasionally, until an oily layer forms on the surface and around the edges, 25 to 30 minutes.

6. 6

   The sauce will be deep red, thanks to the Kashmiri chiles.

7. 7

   Discard the cardamom, bay leaves, and cinnamon sticks, and let the sauce cool completely.

8. 8

   Store the sauce in a tightly sealed container in the refrigerator, where it will keep for up to 2 weeks, or in the freezer for up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.