Korma Sauce
Description
Gluten-freeCourtesy of Clay Pit
Prep time: 10 min
Cooking time: 15 min
Ingredients
1 c. cashews
1 c. yogurt
1 c. milk
4 green cardamoms, crushed by hand
1 t. Black pepper ground
Salt to taste
1 c. water, just to adjust the consistency of sauce
4 T. Canola Oil
1 t. mustard seeds
1 T.. Minced garlic
1 t.. Minced ginger
1 pinch saffron
Dried fruit (prunes, apricots, pineapple, cherries, etc., optional )
Curry leaves
Methods/steps
1. Soak almonds, cashews and cardamoms in water for at least 15 minutes.
2. Put soaked almonds, cashews and cardamoms into blender with
yogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again.
3. Put oil in frying pan and cook mustard seeds,garlic,and ginger over
medium low heat until light brown. And a pinch of saffron. Add a
little curry if desired, then add the blended mixture and cook for 7
minutes.
Tips: To this basic sauce you can add any of the following: steamed
vegetables, sauteed lamb, sauteed chicken, sauteed shrimp or any
seafood. Then cover and cook until fully heated and blended. Add dried
fruit before adding meat and vegetables.
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