• 45minutes
  • 267calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons ghee (or olive oil-I used butter)

  2. 1 medium yellow onion , halved, thinly sliced

  3. 2 inches piece fresh ginger , peeled and finely grated

  4. 1 serrano chili , finely diced (or use jalapeno for less heat)

  5. 3 garlic cloves , finely chopped

  6. 1 tablespoon tomato paste

  7. 2 teaspoons smoked spanish paprika

  8. 2 teaspoons garam masala

  9. 1 (28 ounce) can plum tomatoes , pureed until smooth

  10. honey

  11. 1/4-1/2 teaspoon cayenne powder (depending on how spicy you like it)

  12. 1/2 cup water

  13. salt & freshly ground black pepper

  14. 3/4 cup heavy cream (or coconut milk)

  15. chopped cilantro leaf

Instructions Jump to Ingredients ↑

  1. Heat the ghee in a medium Dutch oven over medium heat until it begins to shimmer. Add the onion and cook until soft and lightly golden brown, about 10 minutes. Stir in the ginger, chile and garlic and cook for 1 minute. Add the tomato paste, paprika, and garam masala and cook for 1 minute. Add the tomatoes, honey, to taste, the cayenne and 1/2 cup of water and cook, stirring occasionally, until slightly thickened. Season with salt and pepper, to taste.

  2. Stir in the heavy cream(or coconut milk), bring to a simmer and cook until the sauce thickens.

  3. At this point you could add chopped chicken or tofu if you want to add protein.

  4. Serve over basmati rice pilaf with peas(or with your favorite rice dish) and garnish with cilantro leaves.

  5. Note: Sometimes when I don't want to open a can of tomato paste for one tbls. I use ketchup instead. It is concentrated tomatoes, after all.


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