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Veg.Magic's picture
  Onions 1⁄2 Pound
  Oil 4 Tablespoon
  Ginger 1 Small
  Turmeric 1 Pinch
  Cumin seeds 1 Teaspoon
  Tomatoes 1⁄2 Pound
  Ground coriander seeds 1⁄2 Teaspoon
  Chillies To Taste
  Dhania 2 Tablespoon
  Salt To Taste

Heat oil in pan and add cumin seeds; cook for 5 minutes to soften the seeds then add chopped onions.
Cook slowly, but do not brown.
When soft, add skinned, chopped tomatoes, salt, finely sliced ginger and ground coriander seeds.
Add the chopped chillies but remember this is to your own taste.
I have seen 8 to 10 chillies added to this sauce in India and enjoyed it! Let the sauce simmer gently until very soft; adding water if it tends to dry.
This sauce can be used for many vege- tarian dishes, add water to thin a little, and use it to cook lentils, rice, potatoes, peas, cabbage, cauliflower or any mixture of these vegetables.
Cook gently to avoid burning or stickling until the vegetables are done.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 734 Calories from Fat 554

% Daily Value*

Total Fat 63 g96.6%

Saturated Fat 8.2 g40.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 437.2 mg18.2%

Total Carbohydrates 43 g14.4%

Dietary Fiber 10 g40.2%

Sugars 16.8 g

Protein 7 g14.4%

Vitamin A 79.9% Vitamin C 99.1%

Calcium 16.8% Iron 32.8%

*Based on a 2000 Calorie diet