Serves: 4
Total Calories: 115

7 to 8 small onions (about 2 pounds)
2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 large tomatoes, finely chopped
3/4 teaspoon salt, or to taste
1/2 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
2 1/2 cups water
1 cup nonfat plain onion, whisked until smoot
1 cup finely chopped fresh cilantro, including soft stems
Freshly ground black pepper, to taste

1. Cut 3 onions into 6 wedges each, leaving each wedge attached at its base. Finely chop the remaining ones to make 1 1/2 cups chopped onion.

2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the chopped onion and cook, stirring, until golden-brown, 5 to 7 minutes. Add the tomatoes, onion wedges, salt, cayenne pepper, and turmeric and cook, stirring, until the tomatoes are soft and most of the juices evaporate, 5 to 7 minutes.

3. Add the water and bring to a boil over high heat. Reduce the heat to low, cover the pan, and simmer, 5 to 7 minutes. Increase the heat to high and mix in the yogurt, a little at a time, stirring constantly to prevent it from curdling. Continue to boil until the sauce is as thick as you desire, about 10 minutes. Add the cilantro and cook until wilted but still green in color, about 3 minutes. Transfer to a serving dish, top with the black pepper, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 115
Calories from Fat: 60

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