Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   butter
   1 1/2  tablespoons   cumin seed -- crushed
   1      tablespoon    paprika
   3                    garlic cloves -- minced
   2      tablespoons   fresh ginger root -- minced
   2                    jalapenos -- seeded and minced
   3 1/2  cups          chopped fresh or canned -- - tomatoes
   1      teaspoon      cardamom -- ground
     1/2  tablespoon    garam masala
     1/2  cup           plain yogurt
     1/2  cup           heavy cream -- (opt'l.)
                        - (for richer sauce)
     1/4  cup           fresh cilantro -- chopped

Preparation:

Sauté 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." Source: Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff"