Serves: 5
Total Calories: 99

2 cloves fresh garlic (large), peeled
4 to 6 quarter-sized slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 large onion, coarsely chopped
1 large tomato, coarsely chopped
3 tablespoons peanut oil
1 tablespoon gournd coriander
1 teaspoon ground cumin
1 teaspoon ground fenugreek leaves
1/2 teaspoon ground paprika
1/4 teaspoon ground turmeric
1/2 teaspoon salt, or to taste
1/2 cup nonfat plain yogurt, whisked until smooth
About 5 cup water
1/4 teaspoon Garam Masala
3 tablespoons finely chopped fresh cilantro

1. In a food processor or blender, process together the garlic, ginger, green chili peppers, and onion to make a smooth paste. Transfer to a small bowl. Process the tomato until smooth and transfer to another bowl.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat the first 2 to 3 minutes and then over low heat until well browned, 8 to 10 minutes.

3. Add the processed tomato, increase the head to medium-high, and cook, stirring occasionally, until all the juices evaporate and drops of oil appear on the top and sides, 8 to 10 minutes.

4. Add the coriander, cumin, fenugreek, paprika, turmeric, and salt, and cook, stirring, 2 to 3 minutes. Then mix in the yogurt a little at a time, stirring constantly to prevent it from curdling.

5. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is reduced to about 4 cups. 12 to 15 minutes. Add more water for a thinner sauce, transfer to a serving bowl, garnish with the garam masala and cilantro and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 99
Calories from Fat: 72

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Curried Baby White Turnips with Turnip Greens
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Curried Fresh Peas or Corn and Potatoes
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Curried Soybean Nuggets
Diced Potato Curry with Pickling Spices
Eggplant Curry with Sambar Powder
Fenugreek Yogurt Curry with Fritters
Green Mango Curry
Haridwar Potato Curry
Hot and Tangy Goan Mixed Vegetables
Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
Mango Curry with Split Pigeon Peas
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Peach Halves in Savory Ginger-Peach Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
Simple Turnip Curry
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Spicy Lentil Nugget Curry with Potatoes
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Spicy Yogurt Curry with Spinach Ribbons
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