Ingredients
8
8 servings
- •2 tablespoons peanut oil
- •1 tablespoon margarine
- •1 large onion, chopped
- •2 tablespoons minced garlic
- •1 tablespoon minced fresh ginger root
- •2 tablespoons ground coriander
- •2 tablespoons ground cumin
- •1 teaspoon ground cinnamon
- •1 teaspoon ground black pepper
- •1 teaspoon cayenne pepper
- •0.25 teaspoon ground turmeric
- •2 tomatoes
- •2 serrano chile peppers, seeded
- •0.5 cup fresh cilantro
- •0.5 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.
Nutritional Facts
Per 8 servings
- Calories: 75
- Carbohydrate: 6g
- Fat: 6g
- Fiber: 1g
- Protein: 2g
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