| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Peas |
| 2 |
lg |
Potatoes, 1/2 inch cubes |
| 1 |
c |
Chopped tomato |
| 2 |
|
Cloves minced garlic |
| 1/2 |
c |
Onion, chopped |
| 4 |
tb |
Oil |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Garam masala |
| 1/4 |
ts |
Tumeric |
| 1/4 |
ts |
Ground coriander |
| 1 |
c |
Water |
| 1/4 |
ts |
Cayenne |
INSTRUCTIONS
In heavy frying pan, heat oil over low heat. Add onion and garlic and cook
till light brown. Add tomato and all spices except cayenne. Cook for 5
min, continually stirring to form a well blended sauce.
Add potatoes and stir for a minute to cover with sauce. Add water and cook
covered over med. heat for 10 min. Remove cover and add peas. Lower heat
and cook another 15 min. At the end, both vegetables should be done but not
too soft or mushy. Taste for seasoning and add cayenne for desired
hotness.
(adapted from Flavors of India by Shanta Sacharoff)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God is your Copilot – swap seats!”