1 c. yogurt
2 onions
3 cloves garlic
1 inch ginger root
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp. black pepper
1 1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp cayenne
2 tsp coriander
1/2 c. cilantro
2 Tbs Butter or ghee
carrots
sweet potato
eggplant
green beans
mushrooms
potato
cauliflower
peas
20 pods cardomom
1. Combine the yogurt and chopped ginger, garlic and onions into a blender. Blend until smooth. Chop various vegetables until you have 2 cups that will cook at the same rate.
2. Add the lemon juice, salt and pepper to the yogurt blend. Lightly mix.
3. Add the spices (turmeric, cinnamon, cayenne, coriander) but stopping before you get to the cardomom pods. Stir until all the spices are nicely mixed in.
4. Add a few of the fresh cilantro leaves and again mix until lightly blended. (At this stage this will smell fantastic).
5. Add the butter or clarified butter to a pre-heated slow cooker or large pot. Melt until the butter or clarified butter starts slightly bubbling. Add blended ingredients.
6. Take the cardomom pods and add to the sauce.
7. Add the two cups of vegetables and mix lightly.
8. Add the rest of the cilantro leaves.
9. If cooking in a slow cooker, set to "low" and leave for about 6 hours. If cooking on the stove top, keep on low heat until the mixture bubbles and the vegetables are to your liking.
Use whatever vegetables are in season and sound good together. Carrots, sweet potatoes, eggplant and green beans was a good combo.
This sauce is VERY different from chicken tikka masala. Sour instead of sweet. Still very flavorfull.