Beet curry

Yield: 4 servings

Measure Ingredient
3 tablespoons Ghee
1 pinch Cumin seeds
1 each Bay leaf
2½ tablespoon Spiced onion
¼ teaspoon Cayenne
¼ teaspoon Garam masala
1 medium Potato, diced
½ cup Green peas
15 ounces Beets, cooked & diced
½ teaspoon Salt

Heat ghee & fry cumin seeds, bay leaf, spiced onion, cayeene & garam masala for 1 minute. Add potato, peas & beets & cook gently for 2 minutes. Add salt & a little water. Cook gently until the potato is tender. Serve over rice.

Pranati Sen Gupta, "The Art of Indian Cuisine" * CROSSPOSTED Submitted By INTERCOOK On 10-18-95

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