Curry sauce can be used as a main dish with meats and vegetables or to dip or spice up veggie side dishes. Also wonderful on baked potatoes.
– 2 tablespoons peanut oil– 1 tablespoon margarine– 1 large onion, chopped– 2 tablespoons minced garlic– 1 tablespoon minced fresh ginger root– 2 tablespoons ground coriander– 2 tablespoons ground cumin– 1 teaspoon ground cinnamon– 1 teaspoon ground black pepper– 1 teaspoon cayenne pepper– ¼ teaspoon ground turmeric– 2 tomatoe– 2 serrano chile peppers, seeded– ½ cup fresh cilantro– ½ cup yogurt, whisked until smooth– 3 cups water
Warm up grease and oil in a small pan or wok over medium-high heat. Ten to fifteen minutes of cooking, or until the onion is very brown.
STEP 1 .
If you cook it too little, the sauce will taste funny.
When you add the garlic and ginger to the onions, cook for two more minutes.
Put the mix in a food processor and blend it until it's smooth. You don't need to clean the food processor.
Mix the onions together and put them in a big saucepan.
Add the coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric, and mix them all together. Cook the mixture over low heat until it gets thick and paste-like.
Put tomatoes, chili peppers, and cilantro in a food processor and blend them until they are smooth. Add to the onion mixture and stir over low heat to cook off the tomatoes and peppers' water.
Slowly add the yogurt while stirring all the time to keep it from curdling.
To make the mixture smooth, use a food mixer to blend it. Put the sauce back in the pot, add water, and turn up the heat to high
Let the sauce boil quickly. Boil for three to five minutes with the lid on the pot. Turn down the heat and let it cook until the consistency you want is reached.