SAUCE,CLASSIC MASALA vitamins and Herbs.

SAUCE,CLASSIC MASALA

Made with fresh onions & crushed tomatoes, this is the most 
versatile sauce for northern Indian cuisine for vegetables, 
chicken & seafood.

POTATO CURRY (DUM ALOO) & VARIATIONS : 
Boil 1 lb med potatoes. Peel (unless using new potatoes) & cut 
into 1" cubes. Lightly stir fry the potatoes with 2 TBS oil (& 
some hot peppers, if you like hot curries) for 3 min. Then add 1 
can JYOTI Classic Masala Curry Sauce, simmer on low heat for 10 
min or microwave. Raw potato cubes, when cooked with the same 
sauce (30 min), will produce curry with a different look, with 
potatoes retaining their shape. Try both! For variation, combine 
a wide variety of vegetables (green peas, lima beans, greens, 
carrots, etc.) with the potatoes for various vegetable curries. 
Adjust cooking time for optimum flavor.

HIGH FLAVOR, LOW FAT 
MUSHROOMS : Sauté 1/2 tsp each of finely chopped ginger & 
garlic, in 1 TSP butter and 1 TBSP water on med heat, till water 
is gone. Add 10 oz quartered fresh mushrooms, 1/2 cup water & 
1 TBS dry sherry. Cook on med heat till water is nearly gone. 
Add 1 can JYOTI Classic Masala Curry Sauce, 
1 cup frozen peas 
& simmer for 10 min. Serve with JYOTI Basmati Supreme Rice.