| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Indian |
Indian |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Ghee |
| 2 |
lg |
Onions, chopped |
| 4 |
lg |
Garlic cloves |
| 1 |
ts |
Grated ginger |
| 2 |
ts |
Turmeric |
| 2 |
ts |
Cayenne |
| 2 |
ts |
Garam masala |
| 4 |
|
Ripe tomatoes |
| 1/3 |
c |
Yogurt |
|
|
Salt |
| 2 1/2 |
c |
Water |
INSTRUCTIONS
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric,
cayenne & garam masala in turn. Stir fry for 5 minutes.
Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.
Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The
gravy is now ready to use.
Makes 2 1/2 cups.
Michael Pandya, "Indian Vegetarian Cooking"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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