3 large ripe tomatoes
2 tablespoon ghee
1 large onion, coarsely chopped
1 small potato, cubed
3/4 cup tomato paste
7 1/2 cup vegetable stock
1 pinch thyme
2 small dried red chilies, chopped
6 each whole cloves
12 each peppercorns
3 each bay leaves
1 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"
