Description
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It’s great over baked potatoes.
Ingredients
- 2 tablespoons peanut oil
- 1 tablespoon margarine
- 1 large onion, chopped
- 1 tablespoon minced fresh ginger root
- 2 tablespoons minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- ¼ teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 2 tomatoes
- 2 serrano chile peppers, seeded
- ½ cup fresh cilantro
- ½ cup yogurt, whisked until smooth
- 3 cups water
Instructions
- Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown
- 10 to 15 minutes; do not undercook or sauce will taste funny.
- Add garlic and ginger to onions; sauté for an additional 2 minutes. Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor.
- Place blended onion mixture in a large saucepan. Stir in coriander
- cumin
- cinnamon
- black pepper
- cayenne pepper
- and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
- Purée tomatoes
- chile peppers
- and cilantro in the food processor until smooth. Add to onion mixture and stir over low heat
- cooking off moisture from tomatoes and peppers. Add yogurt a little bit at a time
- stirring constantly to avoid curdling.
- Blend mixture in the food processor until smooth. Return to saucepan
- add water
- and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 32