Chile Peppers in Spicy Cream Sauce

Ingredients:

6 roasted green New Mexican chiles, stemmed, seeded, peeled and cut into strips
1 tsp. ground cayenne
2 Tbsp. ghee or vegetable oil
1 large onion, finely chopped
1 Tbsp. finely chopped fresh ginger
2 tsp. ground coriander
1 tsp. dry mustard
1 tsp. ground cumin
1/2 teaspoon ground cinnamon
1/2 tsp. ground turmeric
1/4 tsp. ground cloves
1 cup unsweetened coconut milk
3 Tbsp. heavy cream

Instructions:

Saute the onions and ginger in the oil until the onions are browned. Add the cayenne, coriander, mustard, cumin, cinnamon, turmeric and cloves, then heat for another minute or so.

Add the New Mexican chiles to the pan along with the coconut milk and simmer for 10 minutes, stirring constantly, until the sauce thickens. Stir in the cream and simmer for an additional 5 minutes.

Recipe from India Snacks.