Chile Peppers in Spicy Cream Sauce-India

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Chile Peppers in Spicy Cream Sauce-India

 

6 green chiles roasted, peeled, stems and seeds removed, cut in strips

1 tsp. ground cayenne

2 tbsps. ghee or vegetable oil

1 large onion, finely chopped

1 tbsp. finely chopped fresh ginger

2 tsps. ground coriander

1 tsp. dry mustard

1 tsp. ground cumin

1/2 tsp. ground cinnamon

1/2 tsp. ground turmeric

1/4 tsp. ground cloves

1 cup unsweetened coconut milk

3 tbsps. heavy cream

 

Saute the onions and ginger in the oil until the onions are browned. Add

cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat for

another minute.

Add the chiles to the pan along with the coconut milk. Simmer for 10 minutes,

stirring constantly, until the sauce thickens. Stir in the cream and simmer for

an additional 5 minutes. Yields 4 servings