1 onions sliced
2″ ginger
2 Garlic chopped
1  tbsp Coriander seeds or powder
1/2 tsp Chilli powder
1 tsp Paprika
3/4 cup Tomato sauce
1 tsp Garam Masala
1/2 tsp Turmeric
1/2 tsp cardamom powder
Pinch of Nutmeg
2 tbsp Cashews or Almonds
1/2 cup half and half or milk
1 tbsp Butter and
Cilantro minced (if desired)


Heat 1 tbsp oil,fry onion slices until soft and begin to brown on the edges.Add ginger and garlic and saute for a minute. Put them all into a blender.

Next, toast the coriander seeds,2 cardamoms peeled and seeded, cashews or Almonds, until you get an aroma.

Add to the blender along with chilli powder, paprika, turmeric, and garam masala tomato sauce, blend to a smooth paste. Take it out in to a bowl. Heat 1/2 tbsp oil and 2 tbsp of Butter in a pan.

Add ground paste and fry until it leaves some oil on top. It will be quick since they are already fried. Add 2/3 cup water, boil and turn down the heat to low, add half and half or milk while stirring constantly until well mixed and simmering.

Use as a soup base, for butter chicken or anything else you might need a red curry for.