Calcutta Pasta Sauce

Recipe Ingredients

2 tablespoons	30ml	Butter
1 1/2 tablespoons	22ml	Cumin seed - crushed
1 tablespoon	15ml	Paprika
3		Garlic cloves - minced
2 tablespoons	30ml	Fresh ginger root - minced
2		Jalapenos - seeded and minced
3 1/2 cups	218g / 7.7oz	Chopped fresh or canned - - tomatoes
1 teaspoon	5ml	Cardamom - ground
1/2 tablespoon	7.5ml	Garam masala
1/2 cup	118ml	Plain yogurt
1/2 cup	118ml	Heavy cream - (opt'l.)
		- (for richer sauce)
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped

Recipe Instructions

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."

Source:
Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff"

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