Vegetarian Biryani with Curried Creamy Tomato Sauce
Recipe type: sauce
Cuisine: Indian
Recipe very closely adapted from Laxmi Hiremath
  • 2 medium-large tomatoes, coarsely chopped (you should have about 2 cups)--use frozen if it is not tomato season as fresh, perfectly ripe tomatoes are crucial to this sauce
  • ¼ cup cashews (I used roasted and salted because they are much easier to find)
  • 1 t salt
  • ½ t ground cardamom
  • ¼ t ground cumin
  • ⅛ t ground Ceylon cinnamon
  • ⅛ t freshly grated nutmeg
  • 2 bay leaves
  • ½-inch piece ginger, coarsely chopped
  • 2 fat cloves garlic, smashed and peeled
  • 1 small hot chile pepper, stemmed and coarsely chopped, optional (I left out)
  • ½ t garam masala
  • 2 T dried fenugreek leaves
  • ⅓ cup heavy whipping cream
  • ½ T ghee
  • 2 T honey
  1. Place the tomatoes in a medium sized saucepan (if you will be using an immersion blender, choose a narrow saucepan). Add the cashews, salt, cardamom, cumin, cinnamon, garam masala, nutmeg, bay leaves, ginger and garlic. Add the hot chile pepper if using.
  2. Bring to a boil. Let boil gently over medium high heat, uncovered, until reduced and thicker, about 15 minutes. Remove the bay leaves.
  3. Either remove the sauce to a blender or use an immersion blender to puree the sauce. Add the cream, fenugreek leaves and ghee and puree to mix. Add back to the pot and return to a gentle boil to heat through. Stir in the honey and serve.
Recipe by The Spiced Life at