Saturday, January 18, 2014

Indian Cream Sauce with Garlic, Ginger, and Tomatoes

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One of my standard company recipes for an Indian dinner is "Chicken with Cream" from the cookbook Madhur Jaffrey's Indian Cooking. My kids are vegetarian, so I also make a vegetarian side dish.

My husband suggested making the cream sauce separately, so I could use it for both a chicken dish and a vegetarian dish. Here is the adapted sauce recipe that I used for a company dinner the other night.

2 BulbsGarlic, about 24 cloves, peeled
4" PieceGinger, peeled and cut into thick slices
1 CupWater
3 TbspsVegetable oil
3 Onions, large, finely chopped, about 3-3 1/2 cups
4 TspsCumin
4 TspsCoriander
1 TspTurmeric
1 TspGround Red or cayenne pepper
1 28 oz. CanCrushed tomatoes
1 CupYogurt
2 CupsWater
1 TspSalt
  1. Blend garlic and ginger in 1 cup of water. For blending, I use an hand-held immersion blender.
  2. In a large pot, heat oil on medium high heat. Add onions, and cook until onions are golden and edges start to brown, about 5-10 minutes.
  3. Add garlic ginger liquid. Cook, stirring occasionally, until liquid evaporates about 10 minutes.
  4. Add spices and stir to mix
  5. Turn heat to medium low. Add crushed tomatoes and cook 5 minutes.
  6. Add yogurt 1/4 cup at a time. Stir until yogurt is incorporated before adding more yogurt.
  7. Add 2 cups water and bring to a simmer. Turn heat to low, cover and simmer 30 minutes.
  8. Turn off heat, and add salt.

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