Make the sauce

1 can makes about 880 g — enough for 7 New York pies

1can

Blend the tomatoes smooth in their juice. Melt the butter in a wide pan over medium heat and cook the onion 8–10 min, until soft and golden. Add the garlic and ginger for 1 min, then the garam masala and chili powder for 30 seconds. Pour in the tomatoes with the salt and sugar and simmer 20–25 min, stirring now and then, until a spoon drawn through it leaves a line. Blend it smooth again, stir in the cream and the crumbled methi off the heat, and let it cool before it goes on the dough. Keeps 4 days in the fridge.

Whole peeled San Marzano tomatoes (28 oz can)Cento Certified San Marzano: tomatoes, puree, sea salt, basil. No citric acid.

1 can (28 oz)794 g

Unsalted butter

4 tbsp60 g

Yellow onion, finely chopped

1 medium150 g

Garlic, finely gratedAbout 4 cloves

4 cloves12 g

Fresh ginger, finely grated

1 tbsp10 g

Garam masala

2 tsp6 g

Kashmiri chili powderOr two parts paprika to one part cayenne

1 tsp3 g

Heavy cream

½ cup120 g

Kasuri methi (dried fenugreek leaves)Crumbled between your palms

1 tbsp2 g

Fine sea salt

1¼ tsp7 g

Sugar

1½ tsp6 g