2 tablespoon butter
1 1/2 tablespoon cumin seed; crushed
1 tablespoon paprika
3 garlic cloves; minced
2 tablespoon fresh ginger root; minced
2 jalapenos; seeded and minced
3 1/2 cup chopped fresh or canned - tomatoes
1 teaspoon cardamom; ground
1/2 tablespoon garam masala
1/2 cup plain yogurt
1/2 cup heavy cream (opt'l.) - (for richer; sauce)
1/4 cup fresh cilantro; chopped
Directions: How to Cook Calcutta Pasta Sauce
Saute cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant, about 5 minutes. Add tomatoes, cardamom and garam masala. Simmer gently until thickened, 30 to 60 minutes (depending on juiciness of tomatoes). Add yogurt, optional cream and cilantro. Heat through, but do not boil. Serve over couscous or pasta.
The editors wrote: "The Italians do not have a corner on tomato sauce. We received recipes for ones of Indian, Mexican, Caribbean and other ethnic persuasions - many quite complex and intriguing. Except perhaps for the garam masala (for which you could substitute commercial curry powder), this exotic dish could come right from your local supermarket."
Recipe from Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
Recent comments and reviews for this recipe:
| Donal Bishnoi writes:|
Make sure to have some toilet paper around.
Posted on 05 Mar 2008, 22:36 ET
| Don Bishnoi writes:|
Spicy!! But delicious
Posted on 05 Mar 2008, 22:37 ET
| Elizabeth and Matt writes:|
We sooo wanna give our teacher the shits.
Posted on 13 Oct 2010, 20:44 ET
| leila writes:|
If people only knew how yummy this recipe is they wouldnt talk like crackpots! It is a very nice sauce to serve with macaroni.
Posted on 30 Mar 2011, 04:24 ET
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