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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A mild northern Indian sauce, with yogurt, nuts, and spices. Variations can be served with chicken, lamb or vegetables, accompanied with flatbread or rice. Adapted from Chef Panna Lal Sharma. Ingredients:
1 cup blanched almond |
1 cup cashews |
1 cup yogurt |
1 cup milk (low fat or skim) |
6 green cardamoms, crushed |
2 teaspoons white pepper |
salt |
1 tablespoon vegetable oil |
1 tablespoon garlic paste (minced garlic soaked in water) |
1 tablespoon ginger paste (minced ginger soaked in water) |
1 pinch saffron |
curry leaf |
Directions:
1. Soak almonds, cashews and cardamoms in water for at least 15 minutes.
2. Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
3. Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
4. Add saffron, curry, and yogurt mixture, and cook for 7 minutes.
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