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Easy Curry Dip

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  Unsalted butter 1 Teaspoon
  Finely chopped onion 1⁄2 Cup (8 tbs)
  Finely chopped onions 1 Cup (16 tbs)
  Jalapeno pepper 1⁄2 Medium, chopped finely (1 teaspoon)
  Jalapeno pepper 1⁄2 Medium, chopped to make 1 teaspoon
  Finely chopped red bell pepper 2 Teaspoon
  Madras curry powder 1 Teaspoon
  Ground cumin 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Salt 1⁄4 Teaspoon
  Soft raisins/Any raisins, soaked overnight in 1/2 cup water and drained 1 Tablespoon
  Raisins/Any raisins, soaked overnight in 1/2 cup water and drained 1 Tablespoon (Fresh, Soft)
  Mayonnaise 1 1⁄2 Cup (24 tbs)
  Chopped fresh cilantro 1 Tablespoon
  Fresh lemon juice 2 Drop
  Salt To Taste
  Pepper To Taste

1. Melt the butter in a small skillet over medium heat. Add onion, jalapeno, and red pepper; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add curry powder, cumin, coriander, turmeric, cayenne, and salt. Cook a minute more, until spices are very fragrant. Add raisins and about 1 tablespoon of water. Remove from heat.
2. Transfer to a food processor. Chop on high speed for 30 seconds; scrape down sides of bowl with a rubber spatula. Add mayonnaise and cilantro; process 30 seconds more, until smooth and even. Adjust seasoning with lemon, salt, and pepper.

Recipe Summary

Difficulty Level: 
Side Dish

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