The West: Anglo-Indian Curry Sauce
Yield
2 servingsPrep
30 minCook
35 minReady
65 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
mild |
|
| 1 | cup |
onions
coarsely chopped |
|
| 1 | each |
ginger
fresh, 1inch, peeled |
*
|
| 1 ½ | pounds |
tomatoes
red, ripe, cored, quartered |
|
| ¼ | cup |
cilantro
chopped |
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
| 1 ¼ | teaspoons |
garam masala
or curry powder |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
mild |
|
| 237 | ml |
onions
coarsely chopped |
|
| 1 | each |
ginger
fresh, 1inch, peeled |
*
|
| 680.4 | g |
tomatoes
red, ripe, cored, quartered |
|
| 59 | ml |
cilantro
chopped |
|
| 2.5 | ml |
cayenne pepper
|
|
| 5 | ml |
salt
|
|
| 6.3 | ml |
garam masala
or curry powder |
*
|
Directions
Heat oil in a heavy, medium-sized skillet over medium heat.
Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes.
Remove from heat.
Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; purée until smooth.
Transfer to a medium-size saucepan.
Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes.
