CALCUTTA PASTA SAUCE

      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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