3 lg Ripe tomatoes
2 tb Ghee
1 lg Onion, coarsely chopped
1 sm Potato, cubed
3/4 c Tomato paste
7 1/2 c Vegetable stock
1 pn Thyme
2 sm Dried red chilies, chopped
6 ea Whole cloves
12 ea Peppercorns
3 ea Bay leaves
Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant’s “Indian Cuisine”