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Ingredients Jump to Instructions ↓

  1. 2 c Tomatoes; chopped

  2. 1 c Finely diced onion

  3. 2 Green chiles

  4. 2 Sticks cinnamon

  5. 16 Black peppercorns

  6. 2 ts Cumin seeds

  7. 3 c Water, about 3/4 lb Potatoes; cut into l

  8. 6 pieces

  9. 1/4 c Cilantro; finely chopped

  10. 2 tb Canola oil

  11. 1/4 ts Ground turmeric

  12. 1 1/2 c Green peas

  13. 1/4 c Yogurt

  14. 4 ts Minced garlic

  15. 4 ts Minced ginger root

  16. 2 ts Ground coriander

  17. 1 ts Ground cumin

  18. 1 ts Garam masala

  19. Salt

  20. 2 c Basmati rice; washed and dra

Instructions Jump to Ingredients ↑

  1. Hi Everyone: I really like "one pot" recipes and this one from the LA Times, issued 3/l2/92 really fits that for me.

  2. Now, if I could just get rid of the "pot" I carry around my waist, we would be in business! :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a Healthy Heart.

  3. " Combine tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala, l/2 tsp.

  4. salt, and turmeric in bowl.

  5. Heat canola oil in large saucepan.

  6. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden.

  7. Add tomato mixture and stir.

  8. Cover and cook over medium heat l0 minutes, stirring occasionally.

  9. Add water, remaining 3/4 tsp.

  10. salt, potatoes and cilantro.

  11. Stir well, cover and bring to boil.

  12. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes.

  13. Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.

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