2 c Tomatoes; chopped
1 1/2 c Green peas
1/4 c Yogurt
4 ts Minced garlic
4 ts Minced ginger root
2 ts Ground coriander
1 ts Ground cumin
1 ts Garam masala
Salt 1/4 ts Ground turmeric
2 tb Canola oil
1 c Finely diced onion
2 Green chiles
2 Sticks cinnamon
16 Black peppercorns
2 ts Cumin seeds
3 c Water, about
3/4 lb Potatoes; cut into l6 pieces
1/4 c Cilantro; finely chopped
2 c Basmati rice; washed and dra
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.