Peas pilaf

Yield: 4 Servings

Measure Ingredient
1 cup Tomatoes; chopped
2 tablespoons No-fat yogurt
2 teaspoons Minced garlic
2 teaspoons Minced ginger root
1 teaspoon Ground coriander
½ teaspoon Ground cumin
½ teaspoon Garam masala
⅛ teaspoon Cinnamon fresh ground pepper
¼ teaspoon Salt
⅛ teaspoon Turmeric
1 tablespoon Water (or more as needed)
½ cup Diced onion
1 \N Green chile; diced
1 teaspoon Cumin seeds
1½ cup Water; or water & tomato juice
⅛ cup Chopped cilantro
8 ounces Potatoes; cut into chunks
1 cup Long grain white rice (or Basmati)
¾ cup Frozen peas; thawed

Date: 24 Apr 1996 08:49:30 -0700 From: "Zoe Sodja" <zoe_sodja@...> Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam masala, cinnamon, pepper, salt and turmeric in a bowl. Saute onion, green chiles and cumin seeds in water till onion is soft. Add tomato mixture. Cover and cook over medium heat 10 minutes, stirring from time to time. Add liquid and cilantro. Bring to boil. Add rice, peas, and potatoes. Reduce heat to low, cover and cook 20-30 minutes, stirring occasionally, until rice and potatoes are tender.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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