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 3/4lb Potatoes; cut into l

  8. 6 pieces 1/4c Cilantro; finely chopped

  9. 2 tb Canola oil

  10. 1/4ts Ground turmeric

  11. 1 1/2c Green peas

  12. 1/4c Yogurt

  13. 4 ts Minced garlic

  14. 4 ts Minced ginger root

  15. 2 ts Ground coriander

  16. 1 ts Ground cumin

  17. 1 ts Garam masala Salt

  18. 2 c Basmati rice; washed and dra

Instructions Jump to Ingredients ↑

  1. + Directions : Hi Everyone: I really like "one pot" recipes and this one from the LA Times, issued 3/l2/92 really fits that for me. 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. " Combine tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil in large saucepan. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden. Add tomato mixture and stir. Cover and cook over medium heat l0 minutes, stirring occasionally. Add water, remaining 3/4 tsp. salt, potatoes and cilantro. Stir well, cover and bring to boil. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes. Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.


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