Afghani Korma Sauce

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  onion
• 3  cups water
• 1 (16 ounce) can tomato sauce
• 1  teaspoon salt
• 1 1⁄2 teaspoons ground coriander
• 1  tablespoon  vegetable oil
• 1⁄4 teaspoon fresh ground black pepper

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.