Balti sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking spray | ||
| 3 | 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 |
Directions
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