Garlycke (MEDIUM or HOT) serves 4. by Bombay Bob

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Spices:
1tsp. Turmeric.
½tsp. Chilli powder (or more).
1tsp. Coriander powder.
½tsp. Cumin powder.
½tsp. Garam Massala powder.
¼tsp. Cinnamon powder.
1Tbl. Ground Almond powder.

3Tbl. Ghee or Cooking Oil.
Salt (a large pinch or two).
1tsp. Sugar.
Vinegar.
3Tbl. Tomato Puree (single strength).
Milk.
Fresh Coriander (for garnish).

1 Medium Onion (finely diced).
8 or more Cloves of Garlic (bruised and roughly chopped).
2½cm. Fresh Ginger Root (finely chopped or grated).

Method:
Combine all the Spices and make a smooth paste with Vinegar.
Fry the Onion with 3Tbl. Ghee in a saucepan until golden.
Add chopped Garlic and Ginger, stir fry for 1 minute.
Add the Spice paste and stir fry for 1 minute.
Add 3Tbl. Tomato Puree, stir well.
Add at least 100ml. of cold Milk, 1tsp. Sugar and pinch or two of Salt, stir well.
Slowly bring back to the boil and simmer for 20 minutes, stir regularly.
(keep adding splashes of Milk until it stops thickening, or to how you prefer it).

Garnish with Fresh Coriander, serve immediately with breads.

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