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Sauce

Sauce recipe image
This luxurious sauce blends the earthy depth of toasted cashews and almonds with the aromatic warmth of ginger, garlic, and turmeric. The base of saut&# 195;©ed onions and tomatoes creates a robust, savory foundation, while whipped yogurt adds a cool, tangy finish that balances the spices. The result is a smooth, velvety gravy with a comforting richness that pairs beautifully with hearty main dishes. It is an excellent addition to vegetarian meals, bringing a homemade, restaurant-quality flavor to your table. Simple to prepare with common pantry staples, this versatile sauce adds instant elegance and depth to everyday cooking.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 462.5
Dietary: Gluten-free, Vegetarian
Description
This luxurious sauce blends the earthy depth of toasted cashews and almonds with the aromatic warmth of ginger, garlic, and turmeric. The base of saut&# 195;©ed onions and tomatoes creates a robust, savory foundation, while whipped yogurt adds a cool, tangy finish that balances the spices. The result is a smooth, velvety gravy with a comforting richness that pairs beautifully with hearty main dishes. It is an excellent addition to vegetarian meals, bringing a homemade, restaurant-quality flavor to your table. Simple to prepare with common pantry staples, this versatile sauce adds instant elegance and depth to everyday cooking.
Ingredients
  • 2 Tablespoons raw cashew nuts
  • 2 Tablespoons blanched almonds
  • 1 Heaped tablespoon ghee or butter
  • 3 Medium onions, diced
  • 3/4 teaspoon Crushed garlic
  • 3/4 teaspoon Minced ginger
  • 3 Medium tomatoes, quartered
  • 1/4 cup whipped yogurt
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • Hot water for soaking
Directions
  1. 1
    Soak the cashews and almonds in hot water for 10 minutes, then drain.
  2. 2
    Blend the soaked nuts, turmeric, ground red pepper, and a small amount of fresh hot water into a smooth paste in a blender.
  3. 3
    Heat the ghee or butter in a saucepan over medium heat.
  4. 4
    Add the diced onions and sauté until soft and translucent.
  5. 5
    Stir in the crushed garlic and minced ginger, cooking for another minute until fragrant.
  6. 6
    Add the quartered tomatoes and cook until they break down and soften.
  7. 7
    Pour the blended nut paste into the saucepan and stir to combine with the onion mixture.
  8. 8
    Simmer the sauce for 5 minutes, stirring occasionally, until thickened.
  9. 9
    Remove from heat and stir in the whipped yogurt until fully incorporated.

Nutrition Facts

Amount Per Serving
Calories 462.5kcal
% Daily Value *
Total Fat 40.0g62%
Saturated Fat 14.5g73%
Cholesterol 53.8mg18%
Sodium 169.9mg8%
Total Carbohydrate 21.5g8%
Dietary Fiber 6.9g28%
Sugars 8.0g
Protein 10.3g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The yogurt should be added off the heat to prevent curdling. If the sauce is too thick, add a splash of hot water to reach your desired consistency.

For a vegan version, substitute the ghee with vegetable oil and the whipped yogurt with a plant-based yogurt alternative.

This sauce pairs exceptionally well with lentil dals, vegetable curries, or steamed rice. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: sauce, gravy, cashew, almond, nut sauce, yogurt, ginger, garlic, onion, tomato, spice, turmeric, red pepper, ghee, butter, vegetarian, creamy, blender, side dish, condiment
Read it online: https://www.chefs-mate.com/recipe/sauce-151/