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Calcutta Pasta Sauce Recipe - Cooking Index

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Calcutta Pasta Sauce

Cuisine: Indian
Courses: Sauces
Serves: 1 people

Recipe Ingredients

2 tablespoons 30mlButter
1 1/2 tablespoons 22mlCumin seed - crushed
1 tablespoon 15mlPaprika
3   Garlic cloves - minced
2 tablespoons 30mlFresh ginger root - minced
2   Jalapenos - seeded and minced
3 1/2 cups 218g / 7.7ozChopped fresh or canned - - tomatoes
1 teaspoon 5mlCardamom - ground
1/2 tablespoon 7.5mlGaram masala
1/2 cup 118mlPlain yogurt
1/2 cup 118mlHeavy cream - (opt'l.)
  - (for richer sauce)
1/4 cup 4g / 0.1ozFresh 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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