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4-6
Easy
By Keith Floyd
Published 2004
There are a lot of chiles in this recipe, but the addition of the cream, yogurt, and nuts means that it will not be too hot.
Boil the pistachio nuts in a small amount of water for 10 minutes, then drain and cool. When cool, rub off any skin.
Put the pistachios with 4 of the chiles and the light cream into a food processor and whiz to form a paste.
Heat some vegetable oil in a skillet, then add the onions and cook until they are slightly brown. Add the ginger, garlic, garam masala, turmeric, cinnamon,