Calcutta Pasta Sauce
2 tb Butter
1 1/2 tb Cumin seed; crushed
1 tb Paprika
3 Garlic cloves; minced
2 tb Fresh ginger root; minced
2 Jalapenos; seeded and minced
3 1/2 c Chopped fresh or canned
1 ts Cardamom; ground
1/2 tb Garam masala
1/2 c Plain yogurt
1/2 c Heavy cream (opt'l.)
-- (for richer sauce)
1/4 c Fresh cilantro; chopped
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."
Recipe from Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff"
article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg.
78. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini