Indian recipes

Balti Sauce - 4

Course : Indian
Source: Chicago Tribune (modified)
Serves: 15

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Ingredients:

1/2 cup low sodium chicken broth

3 medium serrano peppers -- seeded and chopped

2 large yellow onions -- sliced

1 teaspoon garlic -- minced

1 teaspoon fresh ginger -- minced

1 teaspoon turmeric

1 teaspoon garam masala

14 1/2 ounces canned tomatoes -- chopped

1/2 cup fresh cilantro leaves

Preparation / Directions:

Heat 1/4 cup of chicken broth in a large saucepan. Add serrano peppers, onions, garlic, and ginger. Saute until onions are soft, about 5 minutes. Add remaining ingredients. Heat to a boil. Lower heat; simmer 20 minutes. Let cool. Pour mixture into blender and add 1/4 cup of chicken broth. Yields 3 cups. Puree until smooth. Sauce can be refrigerated for a week or frozen for up to two months.

Balti Sauce - 4

Ingredients:

Preparation / Directions:

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