Yield: 1 Servings
|3||Serrano peppers;roughly chopped|
|2 larges||Onions; sliced|
|1 teaspoon||Garlic; minced|
|1 teaspoon||Ginger; minced|
|1 teaspoon||Garam masala|
|1 can||(14 1/2 oz) chopped tomatoes|
|½ cup||Cilantro leaves|
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