1,000 Indian Recipes (216 page)

3.
Add the processed tomato, increase the heat to medium-high, and cook, stirring occasionally, until all the juices evaporate and drops of oil appear on the top and sides, 8 to 10 minutes.

4.
Add the coriander, cumin, fenugreek, paprika, turmeric, and salt, and cook, stirring, 2 to 3 minutes. Then mix in the yogurt a little at a time, stirring constantly to prevent it from curdling.

5.
Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is reduced to about 4 cups, 12 to 15 minutes. Add more water for a thinner sauce, or cook longer for a thicker curry. If using as a stand-alone sauce, transfer to a serving bowl, garnish with the garam masala and cilantro; serve hot.

Butter-Cream Sauce with Fresh Tomatoes

Tamatar ki Makhani Kari

Makes about 4 cups

As a building block of many vegetarian and also non-vegetarian recipes, this sauce, often called
makhani
gravy, ranks high in the hierarchy of Indian sauces. It's a popular favorite in Indian restaurants around the world—with its familiar tomato flavor, it instantly appeals to foreign palates.

Serve this sauce on the side with grilled or broiled foods, or simmer any vegetables or
paneer
cheese in it to make outstanding entrées such as
Royal Paneer Cheese Curry
or
Stuffed Bell Peppers in Tomato-Cream Sauce
.

2 tablespoons melted ghee or unsalted butter

1 (1-inch) stick cinnamon

2 bay leaves

2 black cardamom pods, crushed lightly to break the skin

5 to 7 green cardamom pods, crushed lightly to break the skin

10 whole cloves

3 to 4 cloves fresh garlic, coarsely chopped

6 to 8 quarter-size slices peeled fresh ginger

1 to 3 fresh green chile peppers, such as serrano, coarsely chopped

5 large tomatoes (about 2
¹
⁄
₂
pounds), coarsely chopped

1 teaspoon ground paprika

¹
⁄
₂
teaspoon ground nutmeg

2
¹
⁄
₂
cups water

1 teaspoon salt, or to taste

1 teaspoon ground dried fenugreek leaves

¹
⁄
₂
to 1 cup heavy cream

1.
Heat the ghee (or butter) in a large nonstick wok or saucepan over medium heat and cook the cinnamon, bay leaves, black and green cardamom pods, cloves, garlic, ginger, and green chile peppers, stirring, until lightly browned, about 2 minutes.

2.
Add the tomatoes, paprika, nutmeg, and water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the tomatoes are very soft and the volume reduces by about half, 20 to 25 minutes.

3.
Let cool and pass through a food mill or fine-mesh strainer and discard the fibers. (Add an additional
¹
⁄
₂
cup water to extract maximum pulp.) Return to the pan, add the salt and fenugreek, and cook, stirring as needed, over medium-high heat about 10 minutes. If there is too much spluttering, cover the pan, reduce the heat, and cook an extra 5 to 7 minutes.

4.
Add the cream and simmer over low heat another 5 minutes to blend the flavors. If using as a stand-alone sauce, transfer to a serving bowl; serve hot.

Variation:
A quicker, easier version of this sauce can also be made using 2 15-ounce cans of tomato sauce instead of the fresh tomatoes.

Yogurt-Cream Sauce with Nuts

Korma Kari

Makes about 4 cups

Lots of powdered nuts (there are many in the
masala
), supported with fragrant cardamom seeds, cinnamon, and other spices, make for a creamy and smooth sauce that gets its delicious brown color from the long, slow cooking of sliced onions.

Serve on the side with sautéed vegetables, especially mushrooms, or with grilled meats, chicken, and seafood. Or, simmer the foods in the sauces a few minutes before serving.

²
⁄
₃
cup
Fragrant Masala with Nuts

2 cups nonfat plain yogurt

2 cups water

¹
⁄
₂
cup heavy cream

2 tablespoons melted ghee or vegetable oil

1 large onion, cut in half lengthwise and thinly sliced

1 teaspoon minced garlic

¹
⁄
₄
teaspoon salt, or to taste

2 tablespoons finely chopped fresh cilantro

1.
Prepare the masala. Then, in a blender, blend together the yogurt, water, and cream until smooth. Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, over high heat the first 2 to 3 minutes and then over medium-low heat until it's well browned and crisp, 10 to 12 minutes. Add the garlic and cook, stirring, about 1 minute, then add the masala and salt and cook, stirring, another minute.

2.
Increase the heat to high and add the blended yogurt, a little at a time, stirring constantly to prevent it from curdling. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the sauce is thick and smooth and traces of oil are visible on the sides, 15 to 20 minutes. If using as a stand-alone sauce, transfer to a serving bowl, garnish with the cilantro and serve hot.

Minty Green Curry Sauce

Pudinae ki Hari Kari

Makes about 4 cups

Serve this green-brown sauce as is on the side, or mix into it some grilled or roasted lamb, chicken, seafood,
paneer
cheese, or steamed vegetables, then simmer for a few minutes before presenting it as a main dish. Also try this sauce with any of the
koftas
(vegetable or meat balls), such as
Spinach Balls in Green Curry
.

2 large cloves fresh garlic, peeled

6 quarter-size slices peeled fresh ginger

1 fresh green chile pepper, minced with seeds

3 to 5 scallions, green parts only, coarsely chopped

1 small onion, coarsely chopped

¹
⁄
₂
cup coarsely chopped fresh cilantro, including soft stems

¹
⁄
₄
cup coarsely chopped fresh mint leaves

1 tablespoon fresh lime juice

1 teaspoon garam masala

2 to 3 tablespoons peanut oil

1 tablespoon ground coriander

1 teaspoon ground cumin

¹
⁄
₂
teaspoon salt, or to taste

¹
⁄
₂
cup nonfat plain yogurt, whisked until smooth

4 cups water

1.
In a food processor, process together the garlic, ginger, green chile pepper, scallions, and onion, until minced. Add the cilantro, mint, and lime juice and process to make a smooth paste. Add the garam masala and process again.

2.
Heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the paste and cook, stirring, over medium-high heat the first 2 to 3 minutes and then over medium-low heat until traces of oil are visible on the sides, 10 to 12 minutes.

3.
Add the coriander, cumin and salt, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling.

4.
Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and traces of oil are visible on the sides, 10 to 12 minutes. If using as a stand-alone sauce, transfer to a serving bowl; serve hot.

Variation:
To make a more substantial sauce, purée a cup or two of fresh spinach or other greens along with the cilantro and mint. Adjust the water in Step 4, adding more as needed.

Classic Vegetable Curries

Curried Fresh Peas or Corn and Potatoes

Rassa Kae Muttar Aalu ya Makki Aalu

Makes 4 to 6 servings

Make this dish with corn or with peas; it's good both ways. If you decide on peas, for an authentic taste, shell fresh peas from the pod. (To get 1
¹
⁄
₂
cups of shelled peas, you need about 1
¹
⁄
₂
pounds of fresh pea pods.) The frozen ones, though a modern convenience, tend to make the dish rather sweet. Frozen corn however, works well.

1 tablespoon peanut oil

1 teaspoon cumin seeds

1 tablespoon ground coriander

1 teaspoon ground cumin