Prep Time::15 mins
Cook Time::30 mins
Total Time::45 mins
Servings::8
Yield::4 cups
Ingredients
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2 tablespoons peanut oil
1 tablespoon margarine
1 large onion, chopped
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons ground coriander
2 tablespoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
¼ teaspoon ground turmeric
2 tomatoes
2 serrano chile peppers, seeded
½ cup fresh cilantro
½ cup yogurt, whisked until smooth
3 cups water
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
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Add garlic and ginger to onions; sauté for an additional 2 minutes.
Dotdash Meredith Food Studios
Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
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Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
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Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
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Add yogurt a little bit at a time, stirring constantly to avoid curdling.
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Blend mixture in the food processor until smooth
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Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
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Reduce heat and simmer until desired consistency is reached.
Dotdash Meredith Food Studios
Serving Suggestions:
To serve with meat: Cook meat separately, then simmer in sauce for 5 to 10 minutes before serving over rice or with bread.
To serve with vegetables: Steam raw veggies until tender, 4 to 5 minutes, then simmer in sauce for 5 to 10 minutes before serving.