1 c Tomatoes; chopped
2 tb No-fat yogurt
2 ts Garlic; minced
2 ts Ginger root; minced
1 ts Ground coriander
1/2 ts Ground cumin
1/2 ts Garam masala
1/8 ts Cinnamon
Fresh ground pepper
1/4 ts Salt
1/8 ts Turmeric
1 tb Water; or more as needed
1/2 c Onion; diced
1 Green chiles; diced
1 ts Cumin seeds
1 1/2 c Water; or water & tomato juice
1/8 c Cilantro; chopped
8 oz Potatoes; cut into chunks
1 c Long grain white rice (or basmati)
3/4 c Frozen peas; thawed
Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam
masala, cinnamon, pepper, salt and turmeric in a bowl.
Saute onion, green chiles and cumin seeds in water till onion is
soft. Add tomato mixture. Cover and cook over medium heat 10
minutes, stirring from time to time. Add liquid and cilantro. Bring
to boil. Add rice, peas, and potatoes. Reduce heat to low, cover and
cook 20-30 minutes, stirring occasionally, until rice and potatoes
are tender.
Garam masala is a spice blend that can be found in most indian
groceries or can be made from scratch.
Makes: 4-6 servings as a main dish.
Source: Based on a recipe by Fatim Lakhani in
Indian Recipes for a Healthy Heart
