Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Indian Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1/2 c Raw unblanched almonds
1/2 c Shelled, unsalted raw
-pistachio nuts
2 tb Butter or mild vegetable oil
1 lg Onion, peeled and grated
1/2 ts Ground coriander
1/4 ts Mace
1/2 ts Freshly ground white pepper
2 Green cardamom pods, husked,
-ground
1/2 ts Cayenne pepper
1 pn Nutmeg
1/2 ts Saffron threads *
2 c Heavy cream
3/4 ts Salt, or to taste
* soaked in 2 tablespoons hot water
Serve this smooth sauce on grilled meat or chicken
breasts. One recipe will be enough for about 1 1/2
pounds of cooked meat. For an exotic twist on an old
standby, simmer 1 1/2 Pounds of your favorite
meatballs in it for 15 minutes.
Combine almonds and pistachios in a 10-inch frying pan
and dry-roast over medium heat for 8 to 10 minutes.
Place in a blender or a food processor and reduce to a
powder. Set aside.
Heat butter in a heavy 2-quart saucepan over
medium-high heat. Add onion and cook until lightly
browned. Stir in spices and cook until fragrant, about
1 minute. Stir in saffron, cream, salt and powdered
nuts. Bring to a boil, stirring constantly. Reduce
heat and simmer, stirring occasionally, until sauce is
thick enough to coat the back of a spoon, 12 to 15
minutes.
Makes 2 1/2 cups.
PER TABLESPOON: 70 calories, 1 g protein, 2 g
carbohydrate, 7 g fat (3 g saturated), 18 mg
cholesterol, 50 mg sodium, 0 g fiber,
Laxmi Hiremath writing in the San Francisco Chronicle,
6/24/92.
