| Ingredients: 2 Tablespoon(s) butter 1 finely chopped onion, yellow 1 finely chopped pepper, jalapeno 3/10 Cup(s) garam masala 2 Tablespoon(s) grated ginger 2 Tablespoon(s) minced garlic 28 Ounce(s) canned stewed tomatoes 3/10 Cup(s) cream, heavy 4 Tablespoon(s) chopped cilantro 2 Tablespoon(s) lime juice 1 Teaspoon(s) black salt 2 Tablespoon(s) palm sugar |
Directions:
In a non-stick skillet, melt the butter, then add onion and jalapeno and saute until soft. Increase to 3 jalapenos to get reasonably spicy. One jalapeno is mild enough for kids. Two jalapenos is my upper limit. Quickly add garam masala, garlic, ginger, salt, and pepper. (You may substitute channa masala as I did.) Bloom the spices for no more than 30 seconds. Empty the onion mixture into a blender. Add tomatoes with their juices, palm sugar and cream. Blend until smooth, about one minute. Ready for serving over grilled chicken, or pouring in an instapot as a sauce to cook cubed chicken. Finish with cilantro, lime juice and black salt. |