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.
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