Bombay Curry Sauce

[kirra]

Bombay Curry Sauce
dLife

A basic recipe for an Indian curry sauce.

Ingredients:

2 tbsp peanut oil
1 tbsp margarine
1 large onion, chopped
1 tbsp fresh ginger root, minced
2 tbsp minced garlic
1 tsp ground cinnamon
1 tsp black pepper
2 tbsp ground coriander
2 tbsp ground cumin
1/4 tsp ground turmeric
1 tsp ground cayenne pepper
2 medium tomatoes
2 Chili Peppers, serrano, fresh, seeded
1/2 cup fresh cilantro
1/2 cup lowfat plain yogurt, whisked until smooth
3 cup water

Preparation:

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.

Note: 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.

Nutritional Info:
Makes 32 servings
Amount Per Serving
Calories 23.3
Total Carbs 1.7g
Dietary Fiber 0.6g
Sugars 0.7g
Total Fat 1.6g
Saturated Fat 0.3g
Unsaturated Fat 1.3g
Protein 0.5g
Sodium 8.4mg
Dietary Exchanges
Fat 1/4, Vegetable 1/4