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4 servings
Ingredients:
2 tablespoons peanut oil1 tablespoon margarine1 large onion, chopped1 tablespoon minced fresh ginger root2 tablespoons minced garlic1 teaspoon ground cinnamon1 teaspoon ground black pepper2 tablespoons ground coriander2 tablespoons ground cumin1/4 teaspoon ground turmeric1 teaspoon cayenne pepper2 tomatoes2 serrano chile peppers, seeded1/2 cup fresh cilantro1/2 cup yogurt, whisked until smooth3 cups water
Instructions:
Heat oil and margarine in a small skillet or wok over medium high heat.Add onion and saute until very brown, 10 to 15 minutes.(Note: This is an important step; if onion is not cooked well, sauce will taste funny.)Add ginger and garlic to onion and saute for an additional 2 minutes.Process onion/ginger/garlic mixture in food processor until smooth.Do not rinse food processor.Place onion mixture in a large saucepan.Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.Puree tomatoes, chile peppers and cilantro in food processor until smooth.Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro.Add yogurt a little bit at a time, stirring constantly to avoid curdling.Blend the whole mixture in food processor to puree it (for a very smooth sauce).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.Reduce heat and simmer until desired consistency is reached.To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
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