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Calcutta Pasta Sauce

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Indian Sauces Seasonings


  • 2 tb Butter
  • 1 1/2 tb Cumin seed; crushed
  • 1 tb Paprika
  • 3 Garlic cloves; minced
  • 2 tb Fresh ginger root; minced
  • 2 Jalapenos; seeded and minced
  • 3 1/2 c Chopped fresh or canned - tomatoes
  • 1 ts Cardamom; ground
  • 1/2 tb Garam masala
  • 1/2 c Plain yogurt
  • 1/2 c Heavy cream (opt'l.) - (for richer sauce)
  • 1/4 c Fresh cilantro; chopped


Saute cumin, paprika, garlic, ginger root and jalapenos in butter until golden and fragrant, about 5 minutes. Add tomatoes, cardamom and garam masala. Simmer gently until thickened, 30 to 60 minutes (depending on juiciness of tomatoes). Add yogurt, optional cream and cilantro. Heat through, but do not boil. Serve over couscous or pasta.
The editors wrote: "The Italians do not have a corner on tomato sauce. We received recipes for ones of Indian, Mexican, Caribbean and other ethnic persuasions - many quite complex and intriguing. Except perhaps for the garam masala (for which you could substitute commercial curry powder), this exotic dish could come right from your local supermarket."
Recipe from Leesa Townsend of Aurora, OR in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 78. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at