3 ripe tomatoes 26 gr ghee 1 onion 1 potato 200 gr tomato paste 1,800 ml vegetable stock 1 gr thyme 2 chilies 12 peppercorns 3 bay leaves
Instructions
Salt Skin the tomatoes & cut into chunks. Melt ghee in pot over medium-low heat & cook onion till it turns golden. Add the rest of the ingredients, adding enough salt to taste. Simmer for 45 minutes. Adapted from Ismail Merchant's "Indian Cuisine"