* 120 ml Vegetable oil
* 950 g or about 8 cooking Onions, thinly sliced
* 175 g (about 3-4 bulbs) Garlic, diced
* 50 g Ginger, peeled and diced
* 1.5 Litres water
* 2 good teaspoons Salt
* 1 additional tablespoon Vegetable oil
* 1 teaspoon Turmeric
* 1 teaspoon Fenugreek
* 1 teaspoon Chilli
* 1 teaspoon Cumin
* 1 teaspoon Coriander
* 1 teaspoon Cardamom
* 1 teaspoon Tomato purée
* 1 tin chopped Tomatoes, puréed

===Method===
* '''Stage 1'''
* Heat the oil over a medium-high heat.
* Add the onion slices and fry for about 10 minutes, until they are starting to brown, and even stick slightly.
* Stir vigorously, add the Garlic and ginger and cook for a further few minutes until softened.
* Add the water and blend thoroughly - the mixture must be absolutely smooth.
* Add the salt, bring to the Boil and turn down the heat to low.
* Simmer, covered, for 40-45 minutes and allow to cool.
* If you wish to freeze the sauce, do so at this stage.
* '''Stage 2'''
* Meanwhile, heat the 1 additional tablespoon Vegetable oil in a clean pan, add the spices and tomato purée cook for about a minute - no longer.
* Add the tomatoes, bring to the boil , reduce heat and cook for about 10 minutes.
* Skim, allow to cool and refrigerate for up to 4 days.

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