1/2 cup olive oil
1/2 cup white wine
1 cooked onion, chopped
1 tablespoon red bell pepper
1/2 cup chopped fresh ginger root
1 pinch ground black pepper
1 1/2 teaspoons salt
1 tablespoon minced garlic
3 cloves crushed garlic
salt to taste
ground black pepper to taste
1 tablespoon tomato paste to taste
4 teaspoons garam masala
1 (30 fluid ounce) can water
1 tablespoon chili powder
In a medium, nonporous saucepan, combine oil, wine, onions, red bell pepper, ginger and ground black pepper. Heat 1 tablespoon at a time until the onions are white and the peas are translucent. Add salt and garlic and mix together all at once. Cook, stirring frequently, for 5 to 7 minutes or until paste frozen. Add tomato paste another tablespoon at a time. When tomatoes are nice and soft, add garam masala and juice. Puree well and cook, stirring occasionally, for 5 to 7 minutes more. Add tomato paste, garlic and simmer just a little until the garlic is tender. Garnish each serving with some tomato puree, garam masala and some grated Parmesan.