Total Time)

45 mins:

Cook Time)

30 mins:

Prep Time)

15 mins:

Yield)

4 cups

Servings)

Ingredients:

1 large onion chopped

1 tablespoon minced fresh ginger root

2 tablespoons ground cumin

1 teaspoon ground black pepper

1.4 ground turmeric

2 serrano chile peppers seeded

1.2 cup yogurt whisked until smooth

2 tablespoons peanut oil

2 tablespoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon cayenne pepper

2 tomatoes

1.2 cup fresh cilantro

1 tablespoon margarine

2 tablespoons minced garlic

3 cups water

Directions:

Step.1

Heat oil and (margarine) in a (pan) over (medium heat) and (high heat) ? Add (onion) and fry until (brown) 13 to 15 minutes ? and do not undercook or it will (spoil the taste)

Step.2

Add (ginger) and (garlic) to (onion), and sauté for 2 to 3 minutes?

Step.3

Put the mixture in a (food processor) and blend till smooth. Do not wash the (food processor) Put the (bladed) onion mixture in a large (sauté pan) Add (red chilli powder), (black pepper), coriander seeds, cumin seeds, (turmeric) and (cinnamon) and stir. Cook on (low flame) till the (mixture) (thickens) and reaches the (consistency) of a (paste)

Step.4

Put coriander, capsicum and tomatoes in a (food processor) and grind till they become (soft)

Step.5

Add it to the (onion) (mixture)? Stir over (low flame) to remove (moisture) from the (chillies) and (tomatoes)

Step.6

Add it (little by little) to avoid (the curd) from (setting) and cook it while stirring it (constantly)

Step.7

Put (mixture) in (food processor) and (blend) until (smooth)

Step.8

Pour it back into the (steamed pan), turn the heat to high, add more (water), let the (steamed pan) boil, cover the (steamed pan), let it boil for 4 to 5 minutes.

Step.9

Lower the (flame), and cook it till it reaches the (desired) (thickness)

Step.10

Full enjoy

Nutrition Facts:

Per - Serving

2g

Protein

6g

Fat

75

Calories

6g

Carbs

Curry Sauce