One sauce. Many dinners. Fresh summer tomatoes cooked down with butter, ginger and Kashmiri chili until they're ready for whatever you're in the mood for.
Tomatoes spend most of the year doing a reasonable impression of tomatoes. Then summer arrives and, for a few weeks, they actually taste like something. This is when we make this curry.
Think of it as one sauce and many dinners.
Make the tomato butter curry, then decide what goes into it. Paneer is our weeknight favorite. Chickpeas are usually already in the pantry. Leftover cooked chicken works beautifully. Roasted cauliflower is hard to stop eating.
One pot. Different dinners.
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