anglo-indian curry sauce

Categories
Vegetarian
Salsa/sauce
Yield
4 servings
MeasureIngredient
2 tablespoons Mild vegetable oil
1 cup Coarsely chopped onion inch piece fresh ginger, peeled
1½ pounds Red-ripe tomatoes, cored, quartered
¼ cup Chopped cilantro
½ teaspoon Cayenne pepper
1 teaspoon Salt
1¼ teaspoon Garam masala or curry powder

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; puree 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.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

Converted by MMCONV vers. 1½

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