Serves: 5
Total Calories: 553
1. Prepare the paste and then the masala. Heat the ghee in a large nonstick saucepan over medium-high heat, add the ginger-garlic paste and korma masala and cook, stirring, until lightly browned.
2. In a bowl, whip together the cream and yogurt with a whisk or an electric beater, then add it to the saucepan in a thin stream, stirring constantly to prevent curdling, until it is completely incorporated into the paste. Let cool, then store in an airtight container in the refrigerator 7 to 10 days or 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 Mughlai Curry Paste with Nuts recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
