Tayyaar shorwa (ready gravy)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Ghee |
| 2 | larges | Onions; finely chopped |
| 4 | larges | Cloves garlic; sliced |
| 1 | teaspoon | Fresh ginger root; grated |
| 2 | teaspoons | Turmeric |
| 2 | teaspoons | Cayenne pepper |
| 2 | teaspoons | Garam masala |
| 4 | Ripe tomatoes; quartered | |
| ⅓ | cup | Plain yogurt |
| Salt; to taste | ||
| 2½ | can | Tepid water |
Directions
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 2½ cups.
Recipe by: Indian Vegetarian Cooking by Michael Pandya Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 06, 1998