This beautiful recipe has three interesting variations depending on the herbs I used to finish it. It has evolved from a more traditional recipe using light cream, but these days we prefer this lighter and more versatile version. You can also make a double batch of the sauce and freeze it.
It is amazing how much nuance, this small change does for the dish, the dried fenugreek gives it a distinctly Indian finish, while the chopped sweet basil will remind you of flavors of Thai red curry, and the cilantro and lime can fit into any of these two cuisines or find its place somewhere in South America.
If you are not using fenugreek, you can add in ½ cup of finely chopped fresh basil at the end and heat through, or as yet another option, you can add in ½ cup of chopped cilantro and 2 tablespoons of fresh lime or lemon juice.
—Rinku Bhattacharya /Spice Chronicles