my quickest indian tomato curry recipe: Heat 1 tbsp ghee or butter- add 2 cardamom pods, 3 cloves, 1 inch stick of cinnamon and 6-10 whole peppercorns. Add 1 tsp of grated ginger and 1 tsp of grated garlic. Cook for 15 -30 seconds, add a small 14 oz can of tomatoes (I puree whole tomatoes), Add 1 tbsp of honey and 1 tsp of degi mirch (chilli powdwer found in indian store with a lot of color)- cook for 20 minutes and add some water if needed (1/4 cup or so). Finish off with 3 tbsp of heavy whipping cream, 1/2 tsp of garam masal and 1 tsp of crushed kasoori methi (fenugreek seeds). Can be doubled and frozen before adding cream.