Gado Gado Sauce

1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tsp finely chopped fresh ginger
2 tsp ground coriander (dhania) seeds
1 tsp ground cumin seeds (jeera)
1 green chilli (optional), finely chopped
400 ml thin coconut milk (use water instead of coconut milk for a lighter sauce)
8 tbsp crunchy peanut butter
3 dates, finely chopped / 1 tbsp date paste (or more to taste)
Unrefined salt to taste
Black pepper (kali mirch) powder to taste
Plenty of lemon juice to taste
Fresh coriander leaves (optional), chopped

Method

In a heated saucepan, gently fry onions, garlic & ginger without oil, until they are soft and golden. Add ground spices and green chilli (if using) to the onion mixture & continue to fry for about a minute on very low heat, until the spices give off a pungent aroma. The spicy onion mixture will be sticking to the bottom of the saucepan at this stage. Deglaze the saucepan with some water, turning the spicy onion mixture into a paste-like consistency. Add coconut milk or water, peanut butter and date paste & stir until the sauce is of a homogeneous consistency. Add water for a thinner sauce or reduce for a thicker sauce. Season to taste with salt, pepper, or extra chilli and lemon juice. Garnish with fresh coriander, if using. The most important thing about a recipe is to have fun with it and modify it to your own taste. Have fun and experiment!

Serve on a platter of steamed veggies – cabbage, cauliflower, carrots, string beans, spinach, boiled potatoes and sprouts.