| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegetarian |
Rice |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Tomatoes; chopped |
| 2 |
tb |
No-fat yogurt |
| 2 |
ts |
Minced garlic |
| 2 |
ts |
Minced ginger root |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Garam masala |
| 1/8 |
ts |
Cinnamon fresh ground pepper |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Turmeric |
| 1 |
tb |
Water (or more as needed) |
| 1/2 |
c |
Diced onion |
| 1 |
|
Green chile; diced |
| 1 |
ts |
Cumin seeds |
| 1 1/2 |
c |
Water; or water & tomato juice |
| 1/8 |
c |
Chopped cilantro |
| 8 |
oz |
Potatoes; cut into chunks |
| 1 |
c |
Long grain white rice (or Basmati) |
| 3/4 |
c |
Frozen peas; thawed |
INSTRUCTIONS
Date: 24 Apr 1996 08:49:30 -0700
From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu>
Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam masala,
cinnamon, pepper, salt and turmeric in a bowl. Saute onion, green chiles
and cumin seeds in water till onion is soft. Add tomato mixture. Cover and
cook over medium heat 10 minutes, stirring from time to time. Add liquid
and cilantro. Bring to boil. Add rice, peas, and potatoes. Reduce heat to
low, cover and cook 20-30 minutes, stirring occasionally, until rice and
potatoes are tender.
FATFREE DIGEST V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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