Serves: 5
Total Calories: 394
1. Prepare the masala. Then, in a blender, blend together the yogurt, water, and cream until smooth. Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, over high heat the first 2 to 3 minutes and then over medium-low heat until it's well browned and crisp, 10 to 12 minutes. Add the garlic and cook, stirring, about 1 minute, then add the masala and salt and cook, stirring, another minute.
2. Increase the heat to high and add the blended yogurt, a little at a time, stirring constantly to prevent it from curdling. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the sauce is thick and smooth and traces of oil are visible on the sides, 15 to 20 minutes. If using as a stand-alone sauce, transfer to a serving bowl, garnish with the 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.
This Yogurt-Cream Sauce with Nuts recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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