Rogan Dipping Sauce

• 2 tbsp mustard oil
• Large pinch asafoetida
• 1 tsp cumin seeds
• 1 stick of cassia bark
• 3 cloves
• 2 whole dried Kashmiri chillies
• 2 black cardamoms
• 2 green cardamoms
• 1 tsp salt
• 1 tsp red Kashmiri chilli powder
• 1 tsp hot chilli powder (optional)
• 1 tsp ginger powder
• 1 tsp fennel powder
• 4 tomatoes, chopped
• 3 heaped tbsp Greek yoghurt
• 50ml water (approx.)
• 1 tsp garam masala

Method

1. Heat the mustard oil to smoking point. Leave to cool then reheat and add the asafoetida.
2. Add all the whole spices - cumin seeds, cassia, cloves, whole dried Kashmiri chillies, black and green cardamoms and salt to taste.
3. Once the spices become fragrant add tomatoes and fry until they become thick and pulpy.
4. Reduce the heat and add the chilli powder with the ginger and fennel powders.
5. Stir in the yoghurt 1 tablespoon at a time. Once mixed through place the lid on the pan and leave on the lowest heat setting to simmer gently for a few minutes. Add a little water if required but you want this to be nice and thick so nit too much.
6. Once thickened add the garam masala and leave to cool a little.
7. Using a hand blender blend to a smooth sauce and serve as a dipping sauce