Ingredients
Original
recipe makes 4 servings
1 tablespoon Canola Oil
2 medium onion, finely chopped
2 large garlic cloves, minced
1 1/2 tablespoon grated ginger root
2 green chile pepper, sliced into 1/2-inch (1
cm) rounds, or to taste
3/4 cup tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 cup frozen green peas (matar)
1 tablespoon lemon juice
1 teaspoon garam masala
Pinch dried red chile peppers (optional)
4 tablespoons chopped fresh coriander
Cucumber
Raita (prepare ahead):
1/3 cup finely shredded or finely diced
English cucumber (unpeeled)
3/4 cup
Greek Yogurt
3 tablespoons chopped fresh mint
2 tablespoons finely diced red onion
1/2 teaspoon ground cumin
Pinch paprika or chili powder
Directions
1.Prepare Raita: Drain excess liquid
from cucumber and blot with paper towel. In medium bowl, mix together yogurt,
cucumber, mint, onion, if using, and cumin. Cover and refrigerate for 1 hour or
up to 1 day. To serve, garnish with additional chopped cucumber and paprika, if
desired.
2.Heat oil in a large non-stick
skillet over medium heat. Add onion; cook, stirring occasionally, for 6 minutes
or until soft. Stir in garlic, ginger and green chile; cook for 1 minute,
stirring often.
3.Stir in tomatoes and ground round,
breaking up with a spoon. Stir in coriander and cumin. Cook, stirring, for 2
minutes. Stir in peas. Cover, reduce heat and cook for 5 minutes.
4.Stir in lemon juice, garam masala
and dried chile peppers, if desired. Before serving, stir in fresh coriander.
Serve with basmati rice and Raita.
