Tomato and Yogurt Gravy

Yamuna Devi, Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

Makes 2 1/2 to 3 cups

Serve with zucchini kofta.


  • 2 Tbs sesame seeds
  • 1/4 c blanched almonds
  • 2 tbs fresh or grated coconut (if sweetened, omit sugar)
  • 1 or 2 serranos, seeded and chopped
  • 1/2 inch piece of ginger, peeled and chopped
  • 2/3 c water
  • 1 1/2 Tbs coriander
  • 1/2 Tbs cumin
  • 1 tsp tumeric
  • 1 Tbs brown sugar
  • 4 Tbs ghee or 2 Tbs vegetable oil and 2 Tbs butter
  • 1 tsp black mustard seeds
  • 6 curry leaves
  • 1 1/2 lb medium plum tomatoes (about 10), peeled, seeded and quartered
  • 2/3 c plain yogurt
  • 1/2 tsp salt
  • 1/4 c chopped cilantro

Combine the sesame seeds, almonds and coconut in a food processor and pulse until coarsely powdered. Add the serranos, ginger, water, sugar and spices. Process until smooth.

Heat ghee in a large saute pan over moderate heat. When it is not quite smoking, add the mustard seeds fry until they sputter and pop. Add the curry leaves and then quickly follow with processed spice mixture. Be careful, it tends to spatter. Fry until it begins to separate from the oil, 2-3 minutes. Stir in tomatoes, yogurt, and salt. Reduce heat to moderately low and simmer 12-15 minutes.

Pour in 1 1/2 c additional water and cilantro and simmer for additional 10 minutes. If serving with koftas, let them simmer in the sauce for a few minutes before serving.

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