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Here's one. I believe it's from a book called Indian Vegetarian Cooking, but I'm not sure. The sauce is supposed to go on Malai Kofta, but I imagine it could be used on anything. (Let me know if you want the recipe for the kofta.)
Classic Curry Sauce
5 large cloves garlic, peeled
One 1-inch piece fresh ginger, peeled
1 large onion, cut into 8 wedges
1 large tomato, cut into 6 wedges
½ cup firmly packed cilantro
3 tbsp peanut oil
1 tbsp ground coriander
2 tsp ground cumin
2 tsp dried fenugreek leaves
1 tsp paprika
½ tsp turmeric
1 ½ tsp salt, or to taste
½ cup nonfat plain yogurt, whisked until smooth
4 cups water
½ tsp garam masala for garnish
3 tbsp chopped cilantro for garnish
In food processor fitted with the metal S-blade, process the garlic, ginger, and onion together until smooth. Remove to a small bowl and set aside. (Do not clean the food processor.) Process the tomatoes and cilantros together and set aside.
Heat the oil in a medium-sized nonstick saucepan over moderately high hat and cook the onion mixture, stirring, for 2 to 3 minutes. Reduce the heat to medium-low and continue to cook, stirring, until it turns medium to dark brown, 8 to 10 minutes. Add the tomato mixture, increase the heat to medium-high, and cook, stirring occasionally, until all the liquid evaporates, 8 to 10 minutes.
Stir in the coriander, cumin, fenugreek, paprika, turmeric and salt. Cook, stirring, another 2 to 3 minutes. Add the yogurt a little at a time, stirring constantly to prevent it from curdling, until all of it is incorporated into the sauce. Add the water, increase the heat to high, and bring to a rolling boil. Cover the pot and continue to boil for about 5 minutes. Reduce the heat to medium-low and cook until the sauce is reduced to about 3 ½ cups, fifteen to twenty minutes.
Transfer to a serving bowl, garnish with garam masala and cilantro, and serve. This will stay fresh in the refrigerator for about five days. It can be frozen for 2-3 months in an airtight container.
Garam Masala
25 black cardamom pods (more if they are very small)
3 tbsp ground cloves
2 tbsp ground cinnamon
2 tbsp ground black pepper
Grind cardamom pods with their skin in a spice or coffee grinder until powdered. Pass through a sieve and discard the husk. Place, along with the cinnamon, cloves, and black pepper, in a small nonstick skillet and roast over medium heat until heated through, 30 to 40 seconds. Shake the skillet to stir the spices. Cool completely and store in an airtight container in a cool, dark place.
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