| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
Indian |
Indian, Curries, Restaurants, Dkuhnen msn |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1 |
lg |
Onion, chopped |
| 2 |
cl |
Garlic, finely chopped |
| 1 |
ts |
Fresh ginger root |
| 1 |
lg |
Tomato, chopped |
| 1/2 |
ts |
Turmeric |
|
pn |
Cayenne or to taste |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Paprika |
| 1 |
ts |
Garam masala |
| 3/4 |
c |
Half and half (10%) cream |
| 1 |
c |
Vegetable stock |
| 19 |
oz |
Can black-eyed peas |
| 1 |
tb |
Chopped fresh coriander |
| 1 |
ts |
Finely slivered fresh ginger |
|
|
Root |
INSTRUCTIONS
Heat butter in large skillet over medium-high heat. Add onion; saute 5
minutes or until golden brown. Stir in garlic and chopped ginger root;
stir-fry for 30 seconds. Add tomato; stir-fry 2 minutes. Stir in
turmeric, cayenne, salt, paprika, garam masala; stir-fry 30 seconds. Add
cream, stock and peas. Reduce heat and simmer 5 minutes, stirring
occasionally. Stir in coriander and slivered ginger root. Serve
immediately with rice, chapati or naan. From New Sidhartha Restaurant, 1423
Gerrard St. E., Toronto, Ontario.
Posted to MM-Recipes Digest V3 #294
Date: Fri, 25 Oct 96 23:06:44 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
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