About this recipe:This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great on a jacket potato.
2 tablespoons groundnut oil
1 tablespoon butter
1 large onion, chopped
1 tablespoon minced fresh root ginger
2 tablespoons minced garlic
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
2 tablespoons ground coriander
2 tablespoons ground cumin
1/4 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 green chillies, seeded
30g fresh coriander
100g yoghurt, whisked until smooth
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Method Prep:15min › Cook:30min › Ready in:45min
Heat oil and butter in a small frying pan 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, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and coriander. Add yoghurt 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 naan. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.