Makhani sauce

Instructions

1. Take 15 g of the garlic and finely mince.
2. Heat a large pot over medium heat and add 175 ml of oil. Add the garlic and fry until light golden brown. Remove the pot from the heat and remove the garlic with a slotted spoon and let dry on a paper towel.
3. Grate the remaining 20 g of garlic and 20 g ginger on a grater or crush into a paste with mortar and pestle.
4. Using a hand blender, blend 800 g of canned whole tomatoes until smooth.
5. Return the pot with the oil to a medium heat and add 2 pcs of bay leaves, 6 green cardamom pods, 2 black cardamom pods and 2 pcs of whole cinnamon. Let it crackle for a minute or two while stirring.
6. Turn down the heat and add the garlic and ginger paste. Cook for about 5 minutes, allowing the paste to brown but not burn.
7. Add the mixed tomatoes, 2 tsp of sea salt and 1½ tsp deggi mirch. Simmer and reduce by half, stirring frequently to prevent burning. This will take about 30 minutes.
8. Add 30 g of butter and simmer for about 5 minutes.
9. Add 1 tsp of garam masala, 20 g of sugar, 1 tbsp of runny honey, 1 tsp of cumin, the fried garlic, 1 tsp of fenugreek and ½ tsp dill and simmer for another 15 minutes.
10. If you are going to use the sauce right away, add 80 ml of cream and simmer for about 5 minutes. Otherwise, let the sauce cool and refrigerate it. Then add the cream when you heat the sauce to assemble your dish.