Calcutta Pasta Sauce

Course : Curry
Serves: 1
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2 tablespoons butter
1 1/2 tablespoons cumin seed -- crushed
1 tablespoon paprika
3 cloves garlic -- minced
2 tablespoons fresh ginger root -- minced
2 medium 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 -- (optl.) - (for richer sauce)
1/4 cup fresh cilantro -- chopped

Preparation / Directions:

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"

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