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Indian Curry Sauce

Ingredients

  • 2 T peanut oil
  • 1 T margarine
  • 1 large onion, chopped
  • 1 T minced fresh ginger root
  • 2 T minced garlic
  • 1 t ground cinnamon
  • 1 t ground black pepper
  • 2 T ground coriander
  • 2 T ground cumin
  • 1/4 t ground turmeric
  • 1 t cayenne pepper
  • 2 tomatoes
  • 2 serrano chile peppers, seeded
  • 1/2 cup fresh cilantro
  • 1/2 cup yogurt, whisked until smooth
  • 3 cups water

Directions

  1. Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
  2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion, ginger, garlic mixture in food processor until smooth. Do not rinse food processor.
  3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
  4. Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
  5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). 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.
  6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

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