Get ready to grab a straw, because you’re gonna want to slurp this curry sauce by the boatload. Use it as a dip for crispy potatoes or as a topping for chicken or fish. Or simply smother it over roasted veggies and swoon.
Pistewali Curry (Pistachio Curry)
ACTIVE: 15 MIN TOTAL: 30 MINS
FOR THE CURRY:
- 2 Tbsp ghee (or coconut oil)
- 2 cloves
- 2 peppercorns
- 1 small onion, diced
- 2 garlic cloves, minced
- 1-inch knob ginger, grated
- 1 tsp ground coriander
- ½ tsp garam masala
- Kosher salt and fresh ground pepper, to taste
- 1 13.5 oz can unsweetened coconut milk
- Squeeze of lime, to finish
FOR THE PISTACHIO PESTO:
- ½ cup pistachios
- ¼ cup cilantro
- 2 jalapeños, seeded and roughly chopped
- 2 Tbsp water, to blend
Heat a large skillet over medium-high heat. Add ghee and heat until melted. Add whole cloves and peppercorns to the heated ghee and toast until fragrant, about 30 seconds. Add onions, followed by the minced garlic and grated ginger and sauté until translucent, about 5 minutes, reducing heat if needed so onions cook without browning. Add coriander and garam masala to onion mixture and stir to coat. Season with salt and pepper and continue cooking a few minutes longer so all flavors incorporate. Add entire can of coconut milk and melt it into the sauce. Reduce heat to a simmer.
Meanwhile, make the pesto. In a food processor, pulse together the pistachios, cilantro, jalapeños and water. Add directly to the coconut milk sauce and stir to combine. Taste and adjust seasonings, if needed. Serve over just about anything (don’t forget to fish out those 2 cloves and 2 peppercorns first). Finish with a squeeze of lime, if desired. Enjoy!
Recipe by Andrea Branchini
Inspired by Mughlai Khana, a popular Indian cookbook by Tarla Dalal