Calcutta pasta sauce

Yield: 1 batch

Measure Ingredient
2 tablespoons Butter
1½ tablespoon Cumin seed; crushed
1 tablespoon Paprika
3 Garlic cloves; minced
2 tablespoons Fresh ginger root; minced
2 Jalapenos; seeded and minced
3½ cup Chopped fresh or canned tomatoes
1 teaspoon Cardamom; ground
½ tablespoon Garam masala
½ cup Plain yogurt
½ cup Heavy cream (opt'l.) (for richer sauce)
¼ cup Fresh cilantro; chopped

Saute cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant, about 5 minutes. Add tomatoes, cardamom and garam masala. Simmer gently until thickened, 30 to 60 minutes (depending on juiciness of tomatoes). Add yogurt, optional cream and cilantro. Heat through, but do not boil. Serve over couscous or pasta.

The editors wrote: "The Italians do not have a corner on tomato sauce. We received recipes for ones of Indian, Mexican, Caribbean and other ethnic persuasions - many quite complex and intriguing. Except perhaps for the garam masala (for which you could substitute commercial curry powder), this exotic dish could come right from your local supermarket."

Recipe from Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.

5, No. 2. Pg. 78. Posted by Cathy Harned.

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