Total Calories: 394
1. Prepare the masala. Then, in a blender, blend together the yogurt, water, and cream until smooth. Heat the ghee (or oil) in a large nonstick wok or saucepan over medium-high heat and cook the onion, stirring, over high heat the first 2 to 3 minutes and then over medium-low heat until it's well browned and crisp, 10 to 12 minutes. Add the garlic and cook, stirring, about 1 minute, then add the masala and salt and cook, stirring, another minute.
2. Increase the heat to high and add the blended yogurt, a little at a time, stirring constantly to prevent it from curdling. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer, stirring occasionally, until the sauce is thick and smooth and traces of oil are visible on the sides, 15 to 20 minutes. If using as a stand-alone sauce, transfer to a serving bowl, garnish with the cilantro and serve hot.
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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