Ingredients

• 2 tablespoons peanut oil
• 1 tablespoon margarine
• 1 large onion , chopped
• 2 tablespoons minced garlic
• 1 tablespoon minced fresh ginger root
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 0.25 teaspoons ground turmeric
• 2 tomatoes
• 2 serranos chile peppers , seeded
• 0.5 cups fresh cilantro
• 0.5 cups yogurt , whisked until smooth
• 3 cups water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil and margarine in a small skillet or wok over medium-high heat. Add onion and sauté until very brown, 10 to 15 minutes; do not undercook or sauce will taste funny.
3. 3 Add garlic and ginger to onions; sauté for an additional 2 minutes.
4. 4 Transfer mixture to a food processor and blend until smooth. Do not rinse the food processor. Place blended onion mixture in a large saucepan. Stir in coriander, cumin, cinnamon, black pepper, cayenne pepper, and turmeric; cook over low heat until mixture is thick and has a paste-like consistency.
5. 5 Purée tomatoes, chile peppers, and cilantro in the food processor until smooth.
6. 6 Add to onion mixture and stir over low heat, cooking off moisture from tomatoes and peppers.
7. 7 Add yogurt a little bit at a time, stirring constantly to avoid curdling.
8. 8 Blend mixture in the food processor until smooth
9. 9 Return to saucepan, add water, and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes.
10. 10 Reduce heat and simmer until desired consistency is reached.

Nutrition per serving