Preparation:
Process garlic in a food processor with 1/4 cup water until processed into a smooth paste.
Heat a large skillet, wok or soup pot over medium high heat. Add garlic paste and cook for a couple of minutes. Add more water if it dries out too much. Add cumin seeds and stir for 1 minute.
Add tomato sauce, stir and cook for 2 more minutes.
Add remaining ingredients. Stir. Bring to a boil. Reduce heat to simmer. Cover and cook for about 30 minutes or until potatoes are done.
Adapted this from Madhur Jaffrey's Asian Vegetarian Cookbook |
