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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Help With Ingredients:
7 ounces canned tomatoes |
4 fluid ounces yogurt |
4 fluid ounces coconut milk |
2 green chilies, chopped |
1 onion, sliced |
3 garlic cloves, crushed |
2 tablespoons ghee or 2 tablespoons butter |
2 tablespoons lime juice |
1 tablespoon black onion seeds (nigella) |
1 tablespoon fresh cilantro, chopped |
1 tablespoon fresh mint, chopped |
1/2 teaspoon garam masala |
Directions:
1. Heat the ghee on a moderate heat in a medium-large pan.
2. Add the onion slices and cook gently for about 5 minutes.
3. Add the black onion seeds, chopped chillies and the crushed garlic cloves and stir the ingredients together with the onions.
4. Cook for 2 minutes.
5. Add the tomatoes, yogurt and coconut milk and bring to a boil.
6. Reduce the heat to medium and simmer gently for 20 minutes, stirring occasionally.
7. Add the garam masala, chopped coriander, mint and lemon or lime juice and stir well.
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