Korma Sauce

Published by Julia Arman le 25 mars, 2016 - 16:24

All the ingredients of this succulent Indian sauce are gently pounded with the extractor.

Slice the onions, peel the garlic cloves, rinse the ginger. Roughly crush the cashew nuts.
If you don't have fresh ginger extract, make the ginger juice in the extractor with the juice cone. Even if the recipe requires a small piece, take the opportunity to pass the whole root through it, you will then keep the ginger essence in an airtight vial in the fridge for 3 weeks, ready to use.
In a frying pan, melt a fat good for cooking (at best ghee, very easy to make at home) over medium heat. Add the spices and stir for a few moments. Add the sliced onions and salt. Cover. Cook until the onions are golden brown (i.e. cooked, soft and transparent). If they burn, lower the heat and cover well, stirring frequently. Add the garlic and cashew nuts, stir until they brown a little.
Add the tomato paste, ginger juice and coconut milk.
Simmer for 15 minutes.
Pour the sauce into the extractor fitted with the grinding cone (it can go hot. I prefer to let it cool a little while I cook the rest.)
Your sauce is ready. You can use it immediately in a dish or make more and then freeze it in smaller packaging. You will only have to defrost it, very useful for impromptu meals.

Prepare with vegetables or meat.