Serves: 5
Total Calories: 206
1. In food processor, process the ginger, chili peppers, cilantro, and tomatoes to make a smooth paste.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the cumin seeds (they should sizzle upon contact with the hot oil). Quickly add the paste and cook over medium heat the first 2 to 3 minutes, then over low heat until all the juices evaporate.
3. Add the yogurt, a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated into the sauce. Let cool and store in an airtight container about 15 days in the refrigerator or up to 3 months in the freezer.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Basic Curry Paste without Onion recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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