Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Ghee |
| 2 larges | Onions, chopped |
| 4 larges | Garlic cloves |
| 1 teaspoon | Grated ginger |
| 2 teaspoons | Turmeric |
| 2 teaspoons | Cayenne |
| 2 teaspoons | Garam masala |
| 4 eaches | Ripe tomatoes |
| ⅓ cup | Yogurt |
| \N \N | Salt |
| 2½ cup | Water |
Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes.
Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.
Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use.
Makes 2½ cups.
Michael Pandya, "Indian Vegetarian Cooking"