Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Cooking spray |
| 3 \N | Serrano peppers;roughly chopped |
| 2 larges | Onions; sliced |
| 1 teaspoon | Garlic; minced |
| 1 teaspoon | Ginger; minced |
| 1 teaspoon | Tumeric |
| 1 teaspoon | Garam masala |
| 1 can | (14 1/2 oz) chopped tomatoes |
| ½ cup | Cilantro leaves |
| 1 teaspoon | Salt |
Heat spray in pan, add next four ingredients and stir-fry until onions are soft. Add remaining ingredients and bring to a boil. Lower heat and simmer for twenty minutes. Let cool. Puree in blender. Sauce can be refrigerated for a week or frozen up to two months. If your unfamiliar with garam masala, it's a spice mixture including cinnamon, cloves, and black pepper.
You should be able to get it at any Indian market or at a spice store.
Posted to fatfree digest V97 #172 by "JACK LEFTON" <FEDERICOFEL@...> on Aug 7, 97