Momo sauce
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Ghee |
| 1 | teaspoon | Minced ginger |
| 1 | teaspoon | Minced garlic |
| ½ | cup | Diced onion |
| ½ | teaspoon | Garam masala |
| ⅛ | teaspoon | Turmeric |
| ½ | teaspoon | Chili powder |
| 1 | cup | Diced tomatoes |
| 1 | cup | Water |
| ½ | teaspoon | White vinegar |
| 1 | teaspoon | Soy sauce |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| Green onions, chopped | ||
| 2 | eaches | Sprigs cilantro, chopped |
Directions
Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute.
Add garam masala, turmeric & chili powder. Stir-fry for 30 seconds.
Add tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce heat & simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix well. Garnish with green onions & cilantro. Serve hot.
Adapted from Betty Jung, "The Kopan Cookbook"
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