| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Indian | Indian | 2 | Servings |
INGREDIENTS
| 1/2 | c | Raw unblanched almonds |
| 1/2 | c | Shelled; unsalted raw pistachio nuts |
| 2 | tb | Butter or mild vegetable oil |
| 1 | lg | Onion; peeled and grated |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Mace |
| 1/2 | ts | Freshly ground white pepper |
| 2 | Green cardamom pods; husked, ground | |
| 1/2 | ts | Cayenne pepper |
| 1 | pn | Nutmeg |
| 1/2 | ts | Saffron threads * |
| 2 | c | Heavy cream |
| 3/4 | ts | Salt; or to taste |
INSTRUCTIONS
* soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes. Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside. Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes. Makes 2 1/2 cups. PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber Recipe by: Laxmi Hiremath in the San Francisco Chronicle, 6/24/92 Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 05, 1998
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