| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Vegetable | 4 | Servings |
INGREDIENTS
| 5 | tb | Ghee |
| 1 | md | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| 2 | Whole cloves | |
| 2 | Bay leaves | |
| 1 | Stick (1-inch) cinnamon | |
| 1 | ts | Garam masala |
| 1 | ts | Chili powder |
| 1/2 | ts | Turmeric |
| 1/2 | ts | Coriander |
| 2 | Tomatoes; quartered | |
| Salt to taste | ||
| 2 | md | Potatoes; cubed |
| 1/2 | c | Green peas |
| 1 1/4 | c | Water |
| Chopped cilantro |
INSTRUCTIONS
From: Wendy Lockman <[email protected]> Date: Sat, 10 Feb 1996 00:15:24 -0500 Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves & serve hot. Michael Pandya, "Indian Vegetarian Cooking" [email protected] MEAL-MASTER RECIPES LIST SERVER From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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