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Calcutta Pasta Sauce

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      Title: CALCUTTA PASTA SAUCE
 Categories: Seasonings, Indian, Sauces
      Yield: 1 Batch
 
      2 tb Butter
  1 1/2 tb Cumin seed; crushed
      1 tb Paprika
      3    Garlic cloves; minced
      2 tb Fresh ginger root; minced
      2    Jalapenos; seeded and minced
  3 1/2 c  Chopped fresh or canned
           -- tomatoes
      1 ts Cardamom; ground
    1/2 tb Garam masala
    1/2 c  Plain yogurt
    1/2 c  Heavy cream (opt'l.)
           -- (for richer sauce)
    1/4 c  Fresh cilantro; chopped
 
  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."
  
  Recipe from Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce
  Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol.
  5, No. 2. Pg. 78.  Posted by Cathy Harned.
 
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