Source: “How to Cook Indian” by Sanjeev Kapock, courtesy of Sharon Glick, June, 12, 2017.


1 medium tomato cored and coarsely chopped (or ½ c. canned diced tomato)
1 c. thinly sliced peeled daikon
2 large cloves garlic
2 T. packed cilantro leaves and tender stems
2 fresh green Thai, cayenne or serrano chilies, stems removed
1 T. unsalted butter
1 t. cumin seed
¼ c. heavy cream
½ t. salt


Put the tomato, daikon, cilantro, garlic and chilies in a blender and puree to a smooth (gritty) mixture. Heat the butter in a small saucepan over medium high heat. Add the cumin seeds and let them sizzle until fragrant, 5-10 seconds. Pour in the puree carefully as it will splash in the hot butter. Bring to a boil and stir in the cream and salt. Warm through for a minute or two and remove from heat. Serve over chicken kabobs, rice, or as a dip for bread. Leftover sauce can be refrigerated for up to a week or frozen for up to a month.