Date: Fri, 10 Mar 1995 17:16:16 -0500 (EST)
From: Alkesh Shah 563-8772 (shah@stowe.FMR.Com)
This is the way I make mine for Indian style recipes.
2-3 medium sized onions
1 teaspoon Fresh Ginger
1-2 teaspoons Fresh green chilli
2-3 medium sized tomatoes
1/8 teaspoon of turmeric powder
1/4 teaspoon of red chilli
1/4 teasppon of Garam Masala
1/4 teaspoon of Salt (actually to taste)
Grate the onions in the food processor. Start sauting the onions.
If you don't want to use any oil in this step, keep stirring so that onions
don't stick in the pan.
While the onions are turning into light brown color. Add freshly
chopped ginger and green chilli. Add all the spices and stir. At this point
all the flavors will mingle and to preserve the spiceness of curry you should
cover and let simmer on low for 5 minutes. Add fresh finely chopped (paste)
tomatoes. and cover an let simmer on very low for 15-20 minutes.
Variations : You can add paste of green bell pepper, red bell pepper. (I
always use Fresh). you can also add spinach to give a different color (green
as compares to normal red/yellow). Add Fresh cloves, cinnamon, bay leaves,
pinch of saffron, corriander powder and finally fresh corrinader leaves.
In this curry you can add combination of veggies - cubed potatoes, Cauliflower,
Eggplant, Peas, Indian Paneer (Homemade Cheese).
Serve over rice or with fresh Indian stype bread (Naan, Poori, Paratha).
This is making me hungry now -:)-:)