Romandian Masala

Start by heating 1 tablespoon of ghee in the pan and sautee the onion until it starts caramelizing. Keep the flame low and mix it every 10 minutes. The whole process should take 20 minutes or 30. I know it seems a long way, but trust me, this really makes a difference. Once the onion looks caramelized, turn off the heat and transfer it to a plate so that it can cool down.

Once it has cooled down, put it in a blender and add a little bit a water to form a paste. Blend the onion until nicely pureed. Set aside.

In the same pan, add the remaining ghee and sautee the ginger garlic paste for 30 seconds. Add all the powdered spices, then add the blended tomatoes and give it a mix. Add some salt too, cover and cook for 5 minutes or until the tomato juices are slightly reduced. Add the onion paste, mix well and then add the beans can. Cover and cook everything on low heat for at least 20 minutes, making sure you give it a mix from time to time. If it needs more water, you can add.

After 20 minutes, the curry should be ready. Serve with steamed rice or flatbread as per your choice and garnish with coriander. Enjoy!