| 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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