This is one of my all time favorite Indian meals. Its great with chicken as well, but I prefer it meatless. There are a lot of spices, but trust me, this recipe is so worth the time and the ingredients.
1 tsp. Coriander
1 tsp. Cumin
1 tsp. Cardamom (can use Allspice as a substitute)
1/2 tsp. Nutmeg
1 1/2tsp. Paprika
1/2 tsp. Red Pepper Flake (more or less for amount of heat desired)
1/2 tsp. Ground Ginger
1/2 tsp. Chili Powder
1 tsp. Turmeric
1/2 tsp. (scant) Fennel Seeds
1 T Dried Cilantro
4 T Butter
8 oz. Tomato Sauce
Salt and Pepper to taste
1 T Minced Garlic
1 Onion, minced (I prefer Red Onion)
1/3 C Whole Milk Yogurt
1/2 C Heavy Cream
28 oz. Can Crushed Tomatoes
1/2 C Water
1 C Vegetables of Choice, diced (I used carrot and celery)
1/2 C Mushrooms, diced small
Can Chickpeas, drained (optional)
-In large skillet, over medium low heat, melt butter, add in tomato sauce and onion. Cook 3 minutes. Add in all spices and garlic, cook 5 minutes. Add in yogurt and tomatoes. Cover and simmer 35 minutes.
-Add chickpeas and heavy cream, simmer 10 minutes.
-Best served over rice or noodles. Can garnish with fresh cilantro. Enjoy.