CLASSIC SPICY CURRY SAUCE

Classic Spicy Curry Sauce image

Number Of Ingredients 16

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2 cloves fresh garlic (large), peeled
4 to 6 quarter-sized slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon gournd coriander
1 teaspoon ground cumin
1 teaspoon ground fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
About 5 cup water
1/4 teaspoon Garam Masala
3 tablespoons finely chopped fresh cilantro

Steps:

1. In a food processor or blender, process together the garlic, ginger, green chili peppers, and onion to make a smooth paste. Transfer to a small bowl. Process the tomato until smooth and transfer to another bowl.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat the first 2 to 3 minutes and then over low heat until well browned, 8 to 10 minutes.3. Add the processed tomato, increase the head to medium-high, and cook, stirring occasionally, until all the juices evaporate and drops of oil appear on the top and sides, 8 to 10 minutes.4. Add the coriander, cumin, fenugreek, paprika, turmeric, and salt, and cook, stirring, 2 to 3 minutes. Then mix in the yogurt a little at a time, stirring constantly to prevent it from curdling.5. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is reduced to about 4 cups. 12 to 15 minutes. Add more water for a thinner sauce, transfer to a serving bowl, garnish with the garam masala and cilantro and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves