1 cups tomatoes, chopped
 2 T no-fat yogurt
 2 t minced garlic
 2 t minced ginger root
 1 t ground coriander
 1/2 t ground cumin
 1/2 t garam masala
 1/8 t cinnamon
 fresh ground pepper
 1/4 t salt
 1/8 t turmeric
 1 T water (or more as needed)
 1/2 cup diced onion
 1 green chiles, diced
 1 t cumin seeds
 1.5 cups water, or water & tomatoe juice
 1/8 cup chopped cilantro
 8 oz potatoes, cut into chunks
 1 cups long grain white rice (or basmati)
 3/4 cups frozen peas, thawed
 
 Makes: 4-6 servings as a main dish.
 
 Combine tomatoes, yogurt, garlic, ginger, coriander, cumin, garam masala,
 cinnamon, pepper, salt and turmeric in a bowl.
 
 Saute onion, green chiles and cumin seeds in water till onion is soft.
 Add tomatoe mixture. Cover and cook over medium heat 10 minutes, stirring
 from time to time.  Add liquid and cilantro. Bring to boil. Add rice, peas,
 and potatoes. Reduce heat to low, cover and cook 20-30 minutes, stirring
 occasionally, until rice and potatoes are tender. 
 
 Garam masala is a spice blend that can be found in most indian
 groceries or can be made from scratch.
 
 Source: Modified from a recipe by Fatim Lakhani in Indian Recipes for a Healthy
Heart

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