1 T. ghee
1 t. mustard seeds
1 big onion finely chopped
1" piece ginger finely chopped
1 t. ginger-garlic paste
1 bay leaf
1 chopped green chili - to your preferred spiciness
1 cup diced tomatoes
1 1/2 t. coriander powder
1 t. garam masala
1/2 t. turmeric powder
Salt to taste
1/2 cup coconut milk
2 T. cashew butter
1 jar Patak's Korma sauce
In a saucepan, heat oil and splutter mustard seeds.
Add bay leaf, onions, ginger, and g&g paste one by one and fry for 3-4 min. Onion should not turn a brown color.
Add the spices, salt, diced tomatoes, and fry for few more mins.
Add the coconut milk, cashew butter, & Patak's Korma sauce. Mix well and cook on low for 15 minutes, stirring frequently.
For the udon noodles, I use Eden Foods Brown Rice Udon. It has a nice, light texture which absorbs the flavor of the sauce really well. I love the Eden Foods Soba noodles too, that's for another dinner ;)
Sprinkle the plate with chopped cilantro leaves, cashews, & scallions upon serving.