|
Ingredients
|
Quantity
|
|
Butter
|
2 tbsp
|
|
Cumin seed – crushed
|
1 ½ tbsp
|
|
Paprika
|
1 tbsp
|
|
Garlic – minced
|
3 clove
|
|
Fresh ginger root – minced
|
2 tbsp
|
|
Jalapenos – seeded and minced
|
2
|
|
Chopped fresh or canned – tomatoes
|
3 ½ cups
|
|
Cardamom – ground
|
1 tsp
|
|
Garam masala
|
½ tbsp
|
|
Plain yoghurt
|
½ cup
|
|
Heavy cream (optional) – for rich sauce
|
½ cup
|
|
Fresh cilantro – chopped
|
¼ cup
|
Saute cumin, paprika, garlic, ginger root and jalapenos in butter
until golden and fragrant, about 5 minutes. Add tomatoes, cardamom and garam
masala. Simmer gently until thickened, 30 to 60 minutes (depending on juiciness
of tomatoes). Add yogurt, optional cream and cilantro. Heat through, but do not
boil. Serve over couscous or pasta.
The editors wrote: "The Italians do not have a
corner on tomato sauce. We received recipes for ones of Indian, Mexican,
Caribbean and other ethnic persuasions - many quite complex and intriguing.
Except perhaps for the garam masala (for which you could substitute commercial
curry powder), this exotic dish could come right from your local
supermarket."
