Yield: 4 servings
Measure | Ingredient |
---|---|
5 tablespoons | Ghee |
1 medium | Onion, chopped |
2 eaches | Garlic cloves, chopped |
2 eaches | Cloves |
2 eaches | Bay leaves |
1 each | 1 inch cinnamon stick |
1 teaspoon | Garam masala |
1 teaspoon | Chili powder |
½ teaspoon | Turmeric |
½ teaspoon | Coriander |
2 eaches | Tomatoes, quartered |
\N \N | Salt to taste |
2 mediums | Potatoes, cubed |
½ cup | Green peas |
1¼ cup | Water |
\N \N | Chopped cilantro |
Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes.
Add garam masala, chili powder, turmeric, coriander, tomatoes & salt.
Mix well. Add potatoes & peas. Pour in water & bring to a boil.
Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done.
Garnish with coriander leaves & serve hot.
Michael Pandya, "Indian Vegetarian Cooking"