Cardamom - 3 pods Ginger - a small piece Tea leaves - 2 tsp Milk - 1 cup Sugar - to taste Place cardamom and ginger in a mortar. Use the pestle to crush them and set aside. In a pot, bring 1 cup of water to a boil. Add the crushed mixture and let it boil for approximately 5 minutes. Next, add the tea leaves to the boiling mixture and continue boiling for another 5 minutes. Add milk, allowing it to reach a rolling boil. Stir in sugar and lower the heat. Let the milk simmer for
Ginger - 1 cup, skin peeled off and diced into small cubes Garlic - 1 cup, skin removed Green Chilli - 1/4 cup (optional) Oil - 2 tbsp (optional) In a blender, add the ginger and garlic along with green chilli and oil if using them. Blend this mixture with very little water until ground to a coarse paste. Transfer this mixture to an airtight container. Keep refrigerated until ready to use in your curry preparations.
