KORMA SAUCE

KORMA SAUCE image

Number Of Ingredients 12

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1 cup blanched almonds
1 cup cashews
1 cup yogurt
1 cup milk (low fat or skim)
6 green cardamoms, crushed by hand
2 tsp. white pepper
salt to taste
1 cup water (only required if sauce is too thick)
4 tbsp. vegetable oil
1 tbsp. garlic paste (minced garlic soaked in water)
1 tbsp. ginger paste (minced ginger soaked in water)
1 pinch saffron

Steps:

Soak almonds, cashews and cardamoms in water for at least 15 minutes. Put soaked almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again. Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown. And a pinch of saffron. Add a little curry (leaves are preferable to powder) if desired, then add the blended mixture and cook for 7 minutes. To this basic sauce you can add any of the following: steamed vegetables, sauteed lamb, sauteed chicken, sauteed pork. Then cover and cook until fully heated and blended.