About this recipe:Better than a takeaway - this fragrant, rich and versatile sauce includes spices like coriander, cumin and turmeric, along with the requisite garlic and ginger, all stirred with a purée of tomatoes, chillies and yoghurt. Mix with your favourite meat or vegetables, and serve with basmati rice and naan.
2 tablespoons groundnut oil
1 tablespoon butter
1 large onion, chopped
1 tablespoon minced fresh root ginger
2 tablespoons minced or crushed 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 red chillies, seeded
2 to 4 tablespoons fresh coriander
115 g (4 oz) low fat plain yoghurt, whisked until smooth
680 ml (1 pint 4 fl oz) water
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Method Prep:15min › Cook:15min › Extra time:15min › Ready in:45min
Heat oil and butter in a small frying pan or wok over medium high heat. Add onion and sauté until browned, 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 sauté for an additional 2 minutes. Process onion, ginger and 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.
Purée tomatoes, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off the moisture from tomatoes and coriander. Gradually add yoghurt, stirring constantly to avoid curdling.
Purée the mixture in the food processor for a velvety 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 rea
This sauce can be served with meat, vegetables or a combination of both. To serve with meat, add pre-cooked meat of your choice and simmer for 5 to 10 minutes in the sauce before serving over basmati rice or with naan bread.
To serve with vegetables, steam raw veggies first for 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Altered ingredient amounts.
cooked the onoins, ginger & garlic togeather then added the spices and a tin of tomatoes and blended with a stick blender, added some chopped peppers toward the end. - 05 Apr 2011
Delicious!......Added fenugreek and garam masala and only added 1/4 of the water as I liked the rich taste and thickness of the sauce. Will not add yoghurt next time and there will definitely be a next time! - 11 Aug 2013