| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 3 | cloves garlic halved |
| 1 gross | Fresh hot green chili; seeded |
| 1 | 1-inch piece fresh ginger; peeled and coarsely chopped (optional) |
| 1 1/2 Tasse | onions Finely chopped |
| 1 x ca. 450 g | Potatoes; peeled and cut into 2 inch pieces |
| 1 Teelöffel | cumin seeds |
| 1 Teelöffel | turmeric |
| 1 Teelöffel | coriander ground |
| 1 Teelöffel | chilli powder |
| 1 Teelöffel | ground cumin |
| 1 Teelöffel | salt |
| 4 mittel | tomatoes quartered |
| 1 Prise | thyme |
| 1 Teelöffel | garam masala |
| 1/4 Tasse | coriander fresh, finely chopped |
|
In a blender, combine the garlic and ginger and process until fine. (If you don't use ginger, just mince the garlic.) In a large saucepan, heat 1/2 cup of water over medium-high heat. Add the onions and cook for 10 minutes, or until golden brown, stirring occasionally. Reduce heat to medium and add garlic mixture and the chili. Cook, stirring constantly, for 1 minute. Add the potatoes and cook 5 minutes. (You may have to add a little water to prevent sticking.) Reduce heat to medium low and add the tomatoes and spices. Cook, covered, 20 minutes or until potatoes are tender. Add more water if you like it to have a little more sauce. Sprinkle with garnish.
Fatfree Digest V96 #120
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
|
|
Anmerkungen zum Rezept:
|
