Type what you have

Ingredients

• ✓ tomato sauce
• cola-flavored carbonated beverage
• tomato paste
• worcestershire sauce
• brown sugar
• molasses
• cider vinegar
• butter
• balsamic vinegar
• steak sauce
• mustard
• chili powder
• savory
• onion powder
• garlic salt
• hot pepper sauce

Instructions

1. 1 Mix cola, tomato sauce, tomato paste, Worcestershire sauce, brown sugar, molasses, cider vinegar, butter, balsamic vinegar, steak sauce, and mustard together in a large saucepan over low heat. Stir in chili powder, savory, onion powder, garlic salt, and hot pepper sauce until well blended. Cook, stirring occasionally, until sauce is thick enough to coat the back of a metal spoon, 10 to 15 minutes.

By Bubba

Ingredients

• ✓ tomato sauce
• ring
• lid
• canning jar
• lemon juice
• hot pepper sauce
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• jalapeno pepper
• garlic
• carrot
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ tomato sauce
• butter
• onion
• garlic
• chicken
• heavy cream
• tandoori seasoning
• garam masala
• cayenne pepper
• cilantro

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter, onion, and garlic; sauté until fragrant, 3 to 5 minutes.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions. Set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cream, tandoori seasoning, garam masala, and cayenne pepper to combine. Garnish servings with cilantro.

By thedailygourmet

Ingredients

• ✓ tomato sauce
• butter
• onion
• garlic
• heavy cream
• salt
• cayenne pepper
• garam masala
• chicken breast
• vegetable oil
• tandoori masala

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. 3 Meanwhile, combine cream, tomato sauce, remaining butter, salt, cayenne pepper, and garam masala in a saucepan over medium-high heat; bring to a simmer.
4. 4 Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in caramelized onions.
5. 5 While the sauce is simmering, toss chicken with vegetable oil until coated. Season with tandoori masala and spread out onto a baking sheet.
6. 6 Bake chicken in the preheated oven until no longer pink in the center, about 12 minutes.
7. 7 Add cooked chicken to the sauce and simmer for 5 minutes before serving.

By mn

Ingredients

• ✓ tomato sauce
• coconut oil
• onion
• curry powder
• garlic
• tomato
• chicken broth
• white sugar
• chicken breast
• salt
• black pepper
• coconut milk

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Sauté function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
2. 2 Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Sauté function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
5. 5 Turn the pressure cooker to the Keep Warm setting. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

By Helene Choi

Ingredients

• ✓ tomato sauce
• chicken breast
• yogurt
• garam masala
• lemon juice
• cayenne pepper
• ground ginger
• garlic
• garam masala
• paprika
• turmeric
• salt
• heavy cream

Instructions

1. 1 Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for 1 hour.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add chicken with marinade; cook until tender, stirring occasionally, about 5 minutes.
3. 3 Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the pot; stir until well combined. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Remove the lid and select the Sauté function. Pour in cream; stir well. Simmer until sauce has thickened, about 4 minutes.

By Fioa

Ingredients

• ✓ tomato sauce
• vegetable oil
• onion
• ground beef
• egg
• yogurt
• garlic
• ginger
• coriander
• salt
• red pepper
• cumin seed
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
3. 3 Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
4. 4 Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
5. 5 Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

By sommer

Ingredients

• ✓ tomato sauce
• chicken breast
• all-purpose flour
• oil
• onion
• green bell pepper
• green chile pepper
• red chile pepper
• curry powder
• garam masala
• coriander
• cumin
• garlic
• red chile pepper

Instructions

1. 1 Dust chicken with flour in a bowl.
2. 2 Heat oil in a large skillet and cook chicken pieces until lightly browned, about 5 minutes. Place in a slow cooker. Add tomato sauce, onion, bell pepper, green chile peppers, red chile peppers, curry powder, garam masala, coriander, cumin, garlic, and chile powder. Stir to combine.
3. 3 Cook on Low until chicken is no longer pink at the center, about 6 hours.

By judek27

Ingredients

• ✓ tomato sauce
• chicken breast
• salt
• pepper
• olive oil
• onion
• ginger root
• garlic
• curry powder
• coconut milk
• clove
• cardamom
• cinnamon stick
• salt

Instructions

1. 1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. 2 Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3. 3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. 4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

By Kristi Martinez

Ingredients

• ✓ tomato sauce
• vegetable oil
• onion
• cauliflower
• garlic
• tomato
• curry powder
• coriander
• turmeric
• cumin
• cayenne pepper
• cream cheese
• salt
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion to the hot oil and cook until golden brown, about 5 minutes. Add cauliflower and mix into the onion. Continue cooking, stirring every 2 to 3 minutes, for 10 to 15 minutes more. Add garlic and cook 2 more minutes.
2. 2 Stir in crushed tomatoes, tomato sauce, curry powder, coriander, turmeric, cumin, and cayenne pepper. Cook and stir for 5 more minutes.
3. 3 Mix cream cheese into the skillet with the vegetables. Continue cooking until cauliflower is tender but still a little crunchy, 5 to 10 minutes more. Season with salt and mix in 2 tablespoons cilantro. Garnish with remaining cilantro before serving.

By joycecook

Ingredients

• ✓ tomato sauce
• butter
• onion
• garlic
• ginger root
• chicken breast
• coriander
• chili powder
• salt
• garam masala
• turmeric
• black pepper
• cumin
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter; cook until melted. Add onion; cook until soft and translucent, about 3 minutes. Add garlic and ginger; cook until fragrant, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, black pepper, cumin, and bay leaf.
2. 2 Close and lock the lid. Select the poultry setting, set the timer for 15 minutes, and cook according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Fioa

Ingredients

• ✓ tomato sauce
• vegetable oil
• cinnamon stick
• clove
• cardamom seed
• onion
• garlic
• chicken breast
• salt
• red pepper flakes
• coriander
• cumin
• water
• buttermilk
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
2. 2 Add chicken; cook and stir until golden brown, 5 to 7 minutes.
3. 3 Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
4. 4 Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.

By NAJWA

Ingredients

• ✓ tomato sauce
• chicken breast
• yogurt
• jalapeno pepper
• ginger
• cumin
• garam masala
• black pepper
• paprika
• garlic
• cinnamon
• coriander
• salt
• heavy cream
• cilantro
• lemon

Instructions

1. 1 Combine chicken, tomato sauce, yogurt, jalapeño, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt in a slow cooker; cover.
2. 2 Cook on Low for 6 to 8 hours. Stir in cream, cilantro, and lemon juice during last 30 minutes of cooking.

By MeanDean

Ingredients

• ✓ tomato sauce
• yogurt
• tandoori masala powder
• chicken thigh
• onion
• ginger
• water
• garlic
• cooking oil
• garam masala
• chili powder
• half and half
• butter
• fenugreek leaf
• salt

Instructions

1. 1 Stir yogurt and tandoori masala powder in a large bowl until combined; add chicken and toss to coat. Marinate in the refrigerator for 1 hour. Drain and discard excess marinade.
2. 2 Puree onion, ginger, water, and garlic in a blender until it forms a smooth paste; set aside.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add chicken and cook until lightly brown, about 5 minutes. Remove from the skillet and set aside.
4. 4 Heat remaining 2 tablespoons oil in the same skillet. Fry onion paste until moisture is mostly evaporated, about 3 minutes. Sprinkle garam masala and chili powder over mixture; cook for 1 minute more. Add tomato sauce, reduce heat to medium-low, and cook another 5 minutes.
5. 5 Return chicken to the skillet. Add half-and-half and bring to a boil. Add butter, fenugreek leaves, and salt; reduce heat to low and simmer, uncovered, until chicken is no longer pink in the middle, 15 to 20 minutes.

By DHANO923

Ingredients

• ✓ tomato sauce
• chicken breast
• heavy cream
• lemon juice
• ginger root
• cumin
• black pepper
• cinnamon
• salt
• cayenne pepper
• olive oil
• onion
• jalapeno pepper
• garlic
• tomato paste

Instructions

1. 1 Combine cut chicken, 1 cup heavy cream, lemon juice, ginger, cumin, pepper, cinnamon, salt, and cayenne pepper in a bowl and allow to marinate in the refrigerator for 1 hour or more.
2. 2 When chicken is marinated to your liking, heat 1 tablespoon oil in a large pan over medium heat; sauté onion, jalapeno, and garlic until softened, about 5 minutes. Add tomato sauce and tomato paste and bring to a boil, then reduce heat to a simmer.
3. 3 Heat remaining oil in another skillet over medium to medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Add more heavy cream as desired to obtain a light red sauce mixture. Stir and let simmer until flavors have melded, 10 to 15 minutes. Serve.

By Jessica Higley

Ingredients

• ✓ tomato sauce
• butter
• paneer
• onion
• green bell pepper
• jalapeno pepper
• cashew
• garlic
• ginger
• cayenne pepper
• cumin
• coriander
• garam masala
• half-and-half
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a skillet over medium heat. Add paneer cubes; cook and stir until golden, about 5 minutes.
3. 3 Add onions, bell pepper, jalapeños, ground cashews, garlic paste, ginger paste, cayenne pepper, cumin, coriander, and garam masala; cook and stir until well combined and fragrant, about 1 minute.
4. 4 Mix tomato sauce, half-and-half, and salt into paneer mixture; simmer until thickened, about 30 minutes.

By BeeSkillz

Ingredients

• ✓ tomato sauce
• paneer
• cornstarch
• vegetable oil
• garlic
• ginger
• onion
• green chile pepper
• bell pepper
• soy sauce
• chile sauce
• sugar
• salt
• water
• cilantro
• green onion

Instructions

1. 1 Place paneer in a bowl and add enough cornstarch to coat; mix well.
2. 2 Heat oil large skillet over medium heat; fry paneer until golden brown, 1 to 2 minutes per side. Transfer paneer to a paper towel-lined plate, reserving oil in the skillet.
3. 3 Combine garlic and ginger in the hot oil; add onion, green chile peppers, and bell pepper. Cook and stir until vegetables are golden brown, about 5 minutes.
4. 4 Mix soy sauce, chile sauce, tomato sauce, sugar, salt, and remaining cornstarch into onion mixture, stirring in water if mixture is too thick. Add paneer; cook and stir until gravy is thickened, 2 to 3 minutes. Remove skillet from heat and garnish chili with cilantro and green onions.

By Shruti

Ingredients

• ✓ tomato sauce
• vegetable oil
• onion
• garlic
• ginger root
• carrot
• potato
• cashew
• jalapeno pepper
• curry powder
• salt
• heavy cream
• green pea
• green pepper
• red bell pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook and stir until tender, about 2 to 3 minutes. Stir in garlic and ginger; cook and stir until fragrant, about 1 minute.
3. 3 Stir in carrots, potatoes, tomato sauce, cashews, and jalapeño. Season with curry powder and salt; cook and stir until potatoes are tender, about 10 minutes.
4. 4 Stir in cream, peas, green bell pepper, and red bell pepper; reduce heat to low, cover, and simmer for 10 minutes. Garnish with cilantro to serve.

By YAKUTA

Ingredients

• ✓ tomato sauce
• canola oil
• onion
• garlic
• jalapeno pepper
• coriander
• garam masala
• cumin
• paprika
• salt
• coconut milk
• maple syrup
• carrot
• potato
• red bell pepper
• cauliflower

Instructions

1. 1 Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
2. 2 Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
3. 3 Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.

By chefcs

Ingredients

• ✓ tomato sauce
• vegetable oil
• onion
• garlic
• ginger root
• star anise
• chickpea
• water
• chile powder
• garam masala
• salt
• cumin
• coriander
• turmeric
• clove

Instructions

1. 1 Heat oil in a medium pot over medium-high heat. Sauté onion until translucent, about 5 minutes. Add garlic, ginger, and star anise. Continue to sauté until just fragrant. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
2. 2 Mash some chickpeas directly in the pot to give sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise and clove before serving.

By Van Dana

Ingredients

• ✓ tomato sauce
• vegetable oil
• paneer
• butter
• onion
• ginger
• garlic
• cashew
• red chile
• cumin
• coriander
• garam masala
• half-and-half
• milk
• white sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium heat; fry paneer in batches until golden, about 5 minutes.
3. 3 Transfer fried paneer to a paper towel-lined plate to drain, retaining vegetable oil in skillet.
4. 4 Melt butter in the same skillet over medium heat; cook and stir onion until golden brown, about 10 minutes.
5. 5 Add ginger paste and garlic paste. Continue to cook until fragrant, about 1 minute more.
6. 6 Stir cashews, ground red chiles, cumin, coriander, and garam masala into the onion mixture. Cook and stir for 1 minute.
7. 7 Stir tomato sauce, half-and-half, milk, sugar, and salt into spice mixture; simmer until thickened, about 5 minutes.
8. 8 Reduce heat to low. Add fried paneer and simmer until heated through, about 5 minutes more.

By International Recipes

Ingredients

• ✓ tomato sauce
• ghee
• onion
• garlic
• cumin
• salt
• ginger
• cayenne pepper
• cinnamon
• turmeric
• heavy cream
• white sugar
• paprika
• vegetable oil
• chicken breast
• curry powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat ghee in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
3. 3 Stir in garlic; cook and stir just until fragrant, about 1 minute. Stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into onion mixture; fry until fragrant, about 2 minutes.
4. 4 Stir tomato sauce into onion and spice mixture; bring to a boil and reduce heat to low.
5. 5 Simmer sauce for 10 minutes, then mix in cream, 1 tablespoon sugar, and paprika. Bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
6. 6 Heat vegetable oil in a separate skillet over medium heat. Stir chicken into hot oil; add curry powder. Sear chicken until lightly browned but still pink inside, about 3 minutes; stir often.
7. 7 Transfer chicken and any pan juices into sauce. Simmer chicken in sauce until no longer pink, about 30 minutes; adjust sugar and salt to taste.

By Chris Bellers

Ingredients

• ✓ tomato sauce
• cilantro
• heavy cream
• paprika
• jalapeno pepper
• garlic
• butter
• skewer
• chicken breast
• salt
• ginger
• black pepper
• cayenne pepper
• cinnamon
• cumin
• lemon juice
• yogurt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 1 teaspoon salt in a large bowl.
3. 3 Stir in chicken, cover, and refrigerate for 1 hour.
4. 4 Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade.
5. 5 Grill until juices run clear, about 5 minutes on each side.
6. 6 Melt butter in a large heavy skillet over medium heat. Sauté garlic and jalapeño for 1 minute. Season with remaining 2 teaspoons cumin, paprika, and remaining 1 teaspoon salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.
7. 7 Add grilled chicken, and simmer for 10 minutes.
8. 8 Transfer to a serving platter, and garnish with fresh cilantro. Serve over rice.

By Yakuta

Ingredients

• ✓ tomato sauce
• coconut
• tomato
• banana
• yogurt
• garlic
• curry paste
• black pepper
• cinnamon
• chili powder
• ground ginger
• sugar
• salt
• turmeric
• cumin
• curry powder
• onion
• sunflower oil

Instructions

1. 1 Heat sunflower oil in a large saucepan over medium heat. Stir in onions, and cook until onions have softened and turned translucent, about 5 minutes. Sprinkle in curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
2. 2 Stir in curry paste and pressed garlic. Cook for about 1 minute. Pour in tomato sauce and yogurt, and bring to a simmer. Stir in diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continue to simmer 1 minute more. Stir in coconut flakes just before serving.

By kidcharlemagne

Ingredients

• ✓ tomato sauce
• salt
• lemon
• yogurt
• chickpea
• tomato
• cayenne pepper
• turmeric
• garam masala
• coriander
• paprika
• cumin
• green chile pepper
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Sauté onion, garlic, ginger, and green chile pepper in hot oil until onions are translucent, about 10 minutes.
2. 2 Season onion mixture with cumin, paprika, coriander, garam masala, turmeric, and cayenne pepper; stir. Cook onion with spices until fragrant, 1 to 2 minutes.
3. 3 Add tomatoes, chickpeas, and tomato sauce; stir and simmer until tomatoes soften, about 5 minutes.
4. 4 Stir yogurt into mixture until the color of mixture is even; simmer until again hot, about 5 minutes more.
5. 5 Remove pan from heat; stir lemon juice and salt into mixture.

By norm vandyke

Ingredients

• ✓ tomato sauce
• chicken broth
• black pepper
• salt
• red pepper flakes
• bird's eye chile
• tomato
• chicken breast
• butter
• garlic
• red onion
• cinnamon
• sugar
• coriander
• turmeric
• cumin
• cayenne pepper
• mustard powder
• garam masala
• ginger root
• white wine vinegar

Instructions

1. 1 Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
2. 2 Process red onions and garlic in a food processor until minced.
3. 3 Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
4. 4 Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
5. 5 Let cool a bit before serving.

By James Wilson

Ingredients

• ✓ tomato sauce
• water
• water
• cornstarch
• yogurt
• heavy cream
• chicken broth
• chicken breast
• chili powder
• turmeric
• cumin
• garam masala
• coriander
• onion
• bay leaf
• vegetable oil
• ginger root
• garlic
• water
• cashew

Instructions

1. 1 Cover cashews with ¼ cup boiling water in a small bowl; set aside, for 15 to 20 minutes.
2. 2 Meanwhile, place garlic and ginger in the bowl of a food processor; pulse until smooth. Set aside.
3. 3 Heat oil in a wok over medium heat. Add bay leaves; cook 30 seconds. Stir in onion; cook until soft, 3 to 5 minutes. Stir in garlic-ginger paste, coriander, garam masala, cumin, turmeric, and chili powder; stir in chicken and cook 5 minutes. Add chicken broth and tomato sauce, cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
4. 4 Meanwhile, place cashews, soaking water, heavy cream, and yogurt in the bowl of a food processor; pulse until smooth.
5. 5 Stir cashew mixture into wok; simmer 15 minutes, stirring occasionally. Whisk cornstarch and 1 teaspoon water together; stir into wok and cook, 1 to 2 minutes more.

By Trina

Ingredients

• ✓ tomato sauce
• salt
• heavy cream
• milk
• paneer
• potato
• green pea
• green bean
• green bell pepper
• carrot
• raisin
• water
• garam masala
• coriander
• turmeric
• cayenne pepper
• ginger paste
• garlic
• onion
• almond
• pistachio
• cashew
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY

Ingredients

• ✓ tomato sauce
• heavy cream
• paneer
• honey
• tomato paste
• turmeric
• mustard seed
• cardamom pod
• curry leaf
• ginger root
• red chile pepper
• garlic
• onion
• butter
• spinach
• black pepper
• salt
• garam masala
• coriander
• cumin
• olive oil
• chicken thigh

Instructions

1. 1 Drizzle chicken with 1 tablespoon olive oil. Season with 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon garam masala, salt, and pepper.
2. 2 Heat a skillet over medium-high heat. Add chicken; cook and stir until nicely browned and cooked through, about 10 minutes. Remove from the skillet.
3. 3 Heat 1 tablespoon oil in a separate pan over medium heat. Add spinach and season with salt; cook, covered, until spinach is wilted, 2 to 3 minutes. Remove from heat and set aside.
4. 4 Melt butter in the same skillet used for chicken over medium-high heat. Saute onion and a pinch of salt in the hot pan until onion has softened, stirring to pick up browned bits left from the chicken, 5 to 7 minutes. Add garlic, chile peppers, and ginger; cook for 1 to 2 minutes, adding olive oil if necessary.
5. 5 Add curry leaves, cardamom pods, mustard seed, and turmeric; cook and stir for 30 seconds. Stir in tomato paste and continue to cook, 1 to 2 minutes. Add tomato sauce, honey, and sauteed spinach; reduce heat to low.
6. 6 Blend sauce mixture in the skillet using an immersion blender until smooth. Continue to let simmer, 10 to 20 minutes.
7. 7 Remove from heat. Add chicken and stir in paneer and heavy cream.

By Ryan Feagin

Ingredients

• ✓ tomato sauce
• pasta
• butter

Instructions

1. 1 In a large pot with boiling salted water cook pasta until al dente. Drain.
2. 2 Meanwhile, in a small saucepan mix together the tomato sauce and butter. Simmer for 1 or 2 minutes.
3. 3 Combine the cool and drained pasta with the tomato sauce. Cool for 5 minutes and serve.

By Isabel Anderson