Balti sauce

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

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