SOUR CREAM CURRY

SOUR CREAM CURRY image

Categories Yogurt

Yield 6 people

Number Of Ingredients 12

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1/2 cup sour cream
1/2 cup buttermilk
1/3 cup coking oil
1 cup chopped onion ( 1 medium)
2 tbsp. finely chopped garlic (6 medium cloves)
2 cups pureed tomatoes (not crushed)
2 tbsp. ground yellow mustard seeds (optional)
1 tsp ground cayenne (optional)
2 tsp salt
1 1/2 tbsp. garam masala or ground cumin
1 tsp ground fenugreek seeds (optional)
3 1/2 cups water

Steps:

In a medium bowl, Combine sour cream and buttermilk. Set aside. Heat oil in a medium opt on medium high for 45 seconds. Add onion and saute for 5 minutes, or until golden brown. Add garlic and sautÃ© for 2 or 3 minutes, or until garlci is also golden brown. sir in tomatoes (or all 3 subs) mustard seeds, cayenne, salt, garam masala (or cumin) and fenugreek seeds and sautÃ© for 5 minutes, or until oil glistens on top. Stir in water and bring to a boil. reduce the heat to low and simmer for 5 minutes. To prevent curdling, spoon about 3 tbsp. of the hot curry into the sour cream buttermilk mixture. Stir well, then our the sour cream buttermilk mixture into the pot of curry. Using a whisk, mix well and simmer, stirring continuously, for 5 minutes, or until the curry reaches a gentle boil. remove from the heat. Top Spicy Brussels sprouts with sour cream curry and serve immediately.