The sauce can be refrigerated for up to 3 days, or frozen for up to 3 weeks.
Ingredients
- 2 medium yellow onions, diced (2 cups)
- 3 cups water
- 1 cup unsalted or raw cashews
- 1 cup yogurt
- 2 tablespoons olive oil
- 2 tablespoons ginger-garlic paste*
- 4 small green chillis
- 1 tea spoon white pepper
*To make about 2 cups of ginger-garlic paste, combine 1/2 cup chopped (unpeeled) fresh ginger root, 8 ounces (1 1/2 cups) garlic cloves and 3/4 cup water in a blender; puree on HIGH until smooth. freeze for up to 3 months.
Method
Combine the onions , cashews, green chillies and water in large saucepan over medium-high heat. Bring to a boil, then cover and cook for about 10 minutes, until the onions have softened.
Transfer the boiled onions, cashews and green chillies and their cooking water to a blender. Starting on a low speed and gradually increasing to high. Pour into a bowl, then stir in the yogurt (by hand).
Heat the oil in the now-empty saucepan over medium heat. Once the oil shimmers, stir in the ginger-garlic paste and cook for 30 seconds, stirring constantly, then stir in the yogurt mixture. Cook for about 20 minutes, stirring often; about halfway through, the mixture will begin to sputter, so keep an eye on it, and keep stirring to avoid scorching, to form a thickened sauce.
The korma sauce is ready to use, or cool completely before storing.
Enjoy more of Jessi's cooking at https://www.themrbrownie.com/
