| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 1 | Servings | |
INGREDIENTS
| 1 | c | Ghee |
| 2 | lg | Onions; finely chopped |
| 4 | lg | Cloves garlic; sliced |
| 1 | ts | Fresh ginger root; grated |
| 2 | ts | Turmeric |
| 2 | ts | Cayenne pepper |
| 2 | ts | Garam masala |
| 4 | Ripe tomatoes; quartered | |
| 1/3 | c | Plain yogurt |
| Salt; to taste | ||
| 2 1/2 | cn | Tepid water |
INSTRUCTIONS
Heat the ghee in a deep saucepan over moderate heat, and saute the onions and garlic until golden. Stir in the ginger, turmeric, cayenne pepper, and garam masala -- one by one -- and stir-fry about 5 minutes. Add tomatoes and yogurt; stir in salt and cook for 2 minutes. Pour in the water and bring to a boil. Reduce heat and simmer for about 10 minutes. The gravy is now ready to use as needed. Makes 2 1/2 cups. Recipe by: Indian Vegetarian Cooking by Michael Pandya Posted to recipelu-digest by Sharon Raghavachary <schary@earthlink.net> on Feb 06, 1998
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