| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Indian | Indian | 1 | Servings | |
INGREDIENTS
| 1 | c | Ghee |
| 2 | Onions, finely chopped | |
| 4 | Cloves garlic, sliced | |
| 1 | t | Fresh ginger root, grated |
| 2 | t | Turmeric |
| 2 | t | Cayenne pepper |
| 2 | t | Garam masala |
| 4 | Ripe tomatoes, quartered | |
| 1/3 | c | Plain yogurt |
| Salt, to taste | ||
| 2 1/2 | Tepid water | |
| minutes. |
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 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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“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”
Nutrition (calculated from recipe ingredients)
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Calories: 277
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 4.9mg
Sodium: 1011.5mg
Potassium: 1673.8mg
Carbohydrates: 57.2g
Fiber: 11.6g
Sugar: 29.8g
Protein: 11.9g