3 lg Ripe tomatoes 2 tb Ghee 1 lg Onion, coarsely chopped 1 sm Potato, cubed 3/4 c Tomato paste 7 1/2 c Vegetable stock 1 pn Thyme 2 sm Dried red chilies, chopped 6 ea Whole cloves 12 ea Peppercorns 3 ea Bay leaves 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"
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