Indian Curry + Tomato Curry Sauce recipe (similar to the sauce in Mateer Paneer)
Submitted by amberablue on September 30, 2009 - 6:20pm
Servings:
2I wasn't even trying to make a curry though I LOVE Indian food! I was just at the market thinking up a stuffed tomato salad with perhaps a vague Morrocan theme, and happened to pick up some Indian spices for future use.
I have quite a bit of experience with Indian cooking back in the days... and I don't know why it took me so long to try it raw! (A friend had told me she hadn't had any luck with it... )
So at the last minute I decided to go for the Indian touch instead, thinking either way this recipe wasn't going to turn out very well... and I was surprised how amazing it turned out! Can't wait to try more!!!
Ingredients:
Tomato Curry Sauce
Tomato (about 3/4 - 1 cup)
Garam Masala
Cumin
Chile Powder - just a
bit
Cayenne *
Garlic (2-4 cloves)
Sesame or Olive Oil
Fresh Cilantro (I recommend using this rather than Coriander
powder)
Salt
Black Pepper
*I also added a Curry Powder blend, though I'm typically a spice purist. I think it was just more cumin, chile powder, coriander, turmeric, black pepper, etc. Some of these things are not necessary in my opinion, in a raw dish. I would suggest just adding more cumin and chile powder.
Onion might be a nice addition, though I didn't have any on hand. I didn't add Nuts or Seeds, but if you were going for a heavier, cream sauce like in Malai Kofta, it would be a nice addition. I thought the sauce was pretty nice on it's own though,; it isn't absolutely necessary.
For the Mixed Vegetables/Grains the possibilities are endless.
I happened to use:
Couscous, sprouted
Sunflower Seeds
Mushrooms, chopped fine
Zucchini,
julienned
Cilantro, finely minced
Golden Raisins * (These gave it a little 'Tamarind Chutney' taste. Totally an accidental discovery!)
I stuffed this in a tomato and had used the insides and top to make the sauce, which turned out surprisingly well. I would use more tomatoes next time though so there's more sauce! ( I adjusted this for the recipe)
Preparation:
Mix all sauce ingredients together and blend. Don't be shy with the Cilantro!! If you choose to use Ginger either raw or powdered, or Coriander (powdered Cilantro) go easy on THAT! Mix vegetable/grain mixture in bowl or stuff into tomato or mushroom and add more to the sides. Pour sauce over vegetables and grains. Go for it!
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2 reponses to "Indian Curry + Tomato Curry Sauce recipe (similar to the sauce in Mateer Paneer)"
1. Hi JoannaBanana: Yes, I
Hi JoannaBanana:
Yes, I would say it is, but I wouldn't discourage anyone if they know they can do without it.
Garam Masala does give the Indian curries that authentic taste. It is one of the most exceptional flavors in the dishes. When cooking, it is usually added at the end, along with a few tablespoons of fresh cilantro, to really take things the extra mile. You can usually find it ieasier than you think, at healthier/gourmet markets, middle eastern markets, spice shops...I've even noticed chain store Cost Plus carries it. Or you could make your own. Recipes really vary. Here is one I got on a quick search:
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2. i have all of the ingredients
i have all of the ingredients except garam masala. what is it and is it essential to the dish?