Preparation:
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 2 1/2 cups. |
