Calcutta Pasta Sauce Recipe

• 2 Tbsp. Butter
• 1 1/2 Tbsp. Cumin seed, crushed
• 1 Tbsp. Paprika
• 3 x Garlic cloves, chopped
• 2 Tbsp. Fresh ginger root, chopped
• 2 x Jalapenos, seeded and chopped
• 3 1/2 c. Minced fresh or possibly canned tomatoes
• 1 tsp Cardamom, grnd
• 1/2 Tbsp. Garam masala
• 1/2 c. Plain yogurt
• 1/2 c. Heavy cream (opt'l.) (for richer sauce)
• 1/4 c. Fresh cilantro, minced

1. Saute/fry cumin, paprika, garlic, ginger root and jalapenos in butter till golden brown and fragrant, about 5 min.
2. Add in tomatoes, cardamom and garam masala.
3. Simmer gently till thickened, 30 to 60 min (depending on juiciness of tomatoes).
4. Add in yogurt, optional cream and cilantro.
5. Heat through, but don't boil.
6. Serve over couscous or possibly pasta.
7. The editors wrote: "The Italians don't have a corner on tomato sauce.
8. We persuasions - many quite complex and intriguing.
9. Except perhaps for the garam masala (for that you could substitute commercial curry pwdr), this exotic dish could come right from your local supermarket."
10. 78.

butter, cumin, paprika, garlic, fresh ginger root, jalapenos, tomatoes, cardamom, garam masala, yogurt, heavy cream, fresh cilantro

Taken from cookeatshare.com/recipes/calcutta-pasta-sauce-97792 (may not work)