Total Time
40mins
Prep 20 mins
Cook 20 mins

This sauce can be served over meats or vegetables, usually on a bed of rice. In northern India korma is yogurt based, however, this version is not.

Directions

  1. Slice onions very thin and boil in water until tender, about 15 minutes; drain water and put onions in a blender.
  2. Add oil, tomato sauce, salt, pepper, coriander and process until smooth; place sauce into a saucepan and bring to a boil.
  3. Turn heat down to low and simmer until thickened.