Har-roz ki Kari
No canned coconut milk, no fish sauce, and no unnecessary calories. This is a basic and authentic base curry sauce. Remember that *spicy* refers not to "spicy hot" but spiced with bold flavors.
According to our new recipe book, a curry sauce requires proper bhunna or browning/roasting of the wet masala (ground tomatoes, ginger, garlic, onions, etc) So let's get started!
Ingredients:
2 large cloves of garlic
4-6 slices of peeled fresh ginger
1-3 fresh green chile peppers, stemmed
1 large onion
1 large tomato
3 tbs peanut oil
1 tbs ground coriander
1 tsp ground cumin
1 tsp ground fenugreek seeds
1/2 tsp ground paprika
1/4 tsp ground turmeric
1/2 tsp salt
1/2 cup nonfat plain yogurt
About 5 cups water
1/4 tsp garam masala
3 tbs chopped cilantro
1.) Coarsely chop the garlic, ginger, chile, onion, (and tomato added later)
2.) Add to a blender or food processor and process to make a smooth paste.
3.) Heat the oil in a large saucepan or wok and over medium-high heat cook the onion paste mixture until well browned, 15-20 minutes. Cook, stirring occasionally until all the juices evaporate and drops of oil appear on the top and sides.
4.) Add the coriander, cumin, fenugreek, paprika, turmeric, and salt, and cook while stirring 2-3 minutes
5.) Then mix in the yogurt a little at a time. Add the water (more or less depending on preference) bring to a boil then reduce to medium-low, cover and let simmer until the sauce is reduced to about 4 cups, (30-40 minutes). I found it best to cook uncovered on medium-high for the last 20 minutes.
We served it over our morning eggs with a pinch of fresh cilantro and a dash of garam masala...Mmmm
Enjoy!
No comments:
Post a Comment