INGREDIENTS

3 oz. Unsalted Butter  
2 Tbsp.  Olive Oil  
6 each Whole Garlic Cloves , minced 
2 oz. Fresh Ginger , peeled and minced 
4 each Fresh Serrano Peppers , seeded 
3 oz.  Tomato Paste  
4 tsp. Smoked Paprika  
2 tsp.  Garam Masala  
16 each Roma Tomatoes , seeded and diced 
3 tsp.  Salt  
16 fl. oz.  Water  
16 fl. oz.  Heavy Cream  
1 Tbsp. Ground Fenugreek  
1/4 cup Fresh Cilantro , minced 

DIRECTIONS

1.) Place a large skillet over medium heat, and add the butter and olive oil. When butter has melted, add the garlic, ginger, and serrano pepper. Sauté for 2-3 minutes.

2.) Add the tomato paste and cook for 3 minutes. Add the paprika and garam masala, and sauté for about 1 minute.

3.) Add the tomatoes, salt, water and cream. Bring to a boil, then turn down the heat to a simmer, and cover. Cook for 20 minutes. Remove pan from heat, and allow the sauce to cool for 5 minutes.

4.) Pour sauce into a blender or food processor, and process until smooth. Pour back into the pan, and bring back up to a boil. Add the fenugreek. Reduce heat to a simmer, and cook, covered, for about 10 minutes.

5.) Stir in minced cilantro and reserve warm for assembly.