Ingredients
- 12 peppercorns
- 3 ripe tomatoes
- 3 bay leaves
- 2 chilies (dried red)
- 1 onion
- 1 potato
- 7 1/2 c vegetable stock
- 3/4 c tomato paste
- 2 tb ghee
- 1 pn thyme
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"
