Total Calories: 66
1. In a food processor, process together the garlic, ginger, green chili pepper, scallions, and onion until minced. Add the cilantro, mint, and lime juice and process to make a smooth paste. Add the garam masala and process again.
2. Heat the oil in a large nonstick wok or saucepan over medium-high heat. Add the paste and cook, stirring, over medium-high heat the first 2 to 3 minutes and then over medium-low heat until traces of oil are visible on the sides, 10 to 12 minutes.
3. Add the coriander, cumin and salt, then add the yogurt, a little at a time, stirring constantly to prevent it from curdling.
4. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the sauce is thick and traces of oil are visible on the sides, 10 to 12 minutes. If using as a stand-alone sauce, transfer to a serving bowl serve hot.
VARIATION: To make a more substantial sauce, purée a cup of two of fresh spinach or other greens along with the cilantro and mint. Adjust the water in Step 4, adding more as needed.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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