Calcutta Pasta Sauce Recipe

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Calcutta Pasta Sauce Ingredients

2 tbsp butter
1 1/2 tbsp cumin seed, crushed
1 tbsp paprika
3 garlic cloves, minced
2 tbsp fresh ginger root, minced
2 jalapenos, seeded and minced
3 1/2 cup chopped fresh or canned - tomatoes
1 tsp cardamom, ground
1/2 tbsp garam masala
1/2 cup plain yogurt
1/2 cup heavy cream (opt'l.) - (for richer, sauce)
1/4 cup fresh cilantro, chopped

A Recipe for
Calcutta Pasta Sauce

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This Recipe for Calcutta Pasta Sauce is one of thousands in the Recipes-to-go Ethnic Cookbook.

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This is a recipe for Calcutta Pasta Sauce from the recipe cookbook of Recipes-to-go (Ethnic)

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Calcutta Pasta Sauce

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Calcutta Pasta Sauce Directions

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.

Serves: 1

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Calcutta Pasta Sauce Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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