Love this recipe, my husband and I really enjoy it and it is very similar to what you can buy at a restaurant (but this is a fraction of the cost). I have made this several times and here are a few things I have learned as it took me about 3 times to perfect it. FOR A SMOOTHER SAUCE (no graininess) 1. Be sure to prepare everything in advance. I suggest measuring all your spices and putting them in a small bowl. Get everything cut up before you heat the oil to brown the onions. If you don't, by the time you get done measuring more of the oil gets absorbed and when you add the spices it gets really dry. 2. Another trick I did, was to add the onions later. My husband is very picky about chunks of onions in food (he loves the flavor, not the crunch), so I took mine with part of yogurt and pulvarized them in the food processor. I just browned the garlic (put the ginger in too). This also made it when I added the spices it never got dry. 3. Finally, I think what truly made the biggest difference is this time I simmered this for almost an hour total. I think the longer it simmers, smoother the sauce as well. After about 20 minutes my sauce also looked thin, but after I let it simmer longer the consistency was perfect! Just a few things to try if you happen to notice your sauce seems a little "grainy" as I thought mine was slightly the first time I tried this! Also, if you want it even hotter just add more cayanne pepper, or even let people spring a little more on their own afte
Was this review helpful?
18 users found this review helpful
Love this recipe, my husband and I really enjoy it and it is very similar to what you can buy...