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Creamy indian curry sauce
This basic curry sauce or gravy can be used for chicken, koftes, or aloo matar (pea and potato curry). Depending on the masala (or spice blend used) ¼ cup dried tomatoes ¼ cup raw cashews ¾ cup boiling water 2 cloves garlic 1 inch ginger 1tsp garam masala or Other masala 1 tsp cumin 1 tsp mustard seeds oil Soak tomatoes and cashews in boiling water for 30 mins or longer. Add garlic and ginger and masala. Blend with hand blender or food processor until creamy. Heat mustard and cumin seeds in pan until mustard seeds pop. add tomatoes mixture and simmer 10 mins. Stir frequently. Add pre cooked chicken, koftes, or veggies.
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Fresh Salsa
1 Large Tomato 1/2 Onion 1 Tbsp Cilantro 1 Lime Optional Hot pepper Cut tomatoes into small cubes and dice the onions. Add minced cilantro and the juice of one lime. |
4 Elements Recipe BlogWe are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed. ArchivesCategories
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