| T O P I C R E V I E W |
| MasterGardener |
Posted - Nov 02 2007 : 12:42:04 PM
The recipe calls for several expensive spices, but I used 3 T The Spice Hunter Tandoori Blend, which contains the same ones listed in the recipe, in a perfect blend. I didn't use potaotes, I used zucchini & I cut the quantity of all veggies in half and still had a 12 inch skillet full.
INGREDIENTS:
1 T vegetable oil
1 T butter or ghee
2 cloves garlic, minced
3/4 tsp cinnamon
1/2 tsp ground cardamom
1 1/2 tsp ground cumin
3/4 tsp trumeric
2 tsp ground ginger
1/2 tsp cayenne pepper
2 onions, diced
4 tomatoes, chopped or one 12 oz can diced tomatoes
3 carrots, sliced
1 C peas
2 potatoes, chopped into one inch pieces
1/4 tsp salt
3/4 C water
PREPARATION:
Heat the oil and ghee over medium heat. Add garlic and all the spices and reduce heat to low. Cook for just one minute, stirring once or twice.
Add onions and sautee for 3 minutes, or 'till onions turn clear. Add tomatoes, carrots, peas, potatoes, salt and water. Cover your pan and allow to cook for about 20 min, or until potatoes are done, stirring occasionally. Serve over rice if desired, and enjoy!
She considereth a field, and buyeth it; with the fruit of her hands she planteth a vineyard.
Proverbs 31:16 |
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