Prep 20 mins
Cook 10 mins
A mild northern Indian sauce, with yogurt, nuts, and spices. Variations can be served with chicken, lamb or vegetables, accompanied with flatbread or rice. Adapted from Chef Panna Lal Sharma.
- 1 cup blanched almond
- 1 cup cashews
- 1 cup yogurt
- 1 cup milk (low fat or skim)
- 6 green cardamoms, crushed
- 2 teaspoons white pepper
- 1 tablespoon vegetable oil
- 1 tablespoon garlic paste (minced garlic soaked in water)
- 1 tablespoon ginger paste (minced ginger soaked in water)
- 1 pinch saffron
- curry leaf
- Soak almonds, cashews and cardamoms in water for at least 15 minutes.
- Put almonds, cashews and cardamoms into blender with yogurt, milk, pepper and salt, and blend until smooth. If mixture is too thick, add water and blend again.
- Put oil in frying pan and cook garlic paste and ginger paste over medium low heat until light brown.
- Add saffron, curry, and yogurt mixture, and cook for 7 minutes.
Great recipe! Mild nutty flavor, yoghurt and cardamom noticable, delicious with rice and chicken. Suggestions - Salt at table. - Use bay leaf instead of curry leaf if necessary. - Use hot water (to cover) to soak nuts. - Makes about a quart - Use sparingly, save extra in fridge.
This was really yummy. I had to subbed some of the nuts with pinenuts and walnuts, and used turmeric instead of saffron. I cooked some fish in the sauce and served it with rice. The recipe is missing salt, but I added about 2 tsp.