Indian Gravy
Yield
2 servingsPrep
5 minCook
20 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
ghee (clarified butter)
|
|
| 2 | large |
onions
chopped |
|
| 4 | large |
garlic cloves
|
*
|
| 1 | teaspoon |
ginger
grated |
|
| 2 | teaspoons |
turmeric
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| 2 | teaspoons |
garam masala
|
*
|
| 4 | each |
tomatoes
ripe |
|
| ⅓ | cup |
yogurt
|
|
| 1 | x |
salt
|
*
|
| 2 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
ghee (clarified butter)
|
|
| 2 | large |
onions
chopped |
|
| 4 | large |
garlic cloves
|
*
|
| 5 | ml |
ginger
grated |
|
| 1E+1 | ml |
turmeric
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
garam masala
|
*
|
| 4 | each |
tomatoes
ripe |
|
| 79 | ml |
yogurt
|
|
| 1 | x |
salt
|
*
|
| 591 | ml |
water
|
|
Directions
Heat ghee and sauté onions and garlic until golden.
Stir in ginger, turmeric, cayenne and garam masala in turn.
Stir fry for 5 minutes.
Add tomatoes and yogurt.
Stir in salt and cook for 2 minutes.
Pour in water and bring to a boil.
Reduce heat and simmer for 10 minutes.
The gravy is now ready to use.
Makes 2½ cups.
