Serves: 4
Total Calories: 190

10 to 12 large fresh peaches
3 tablespoons peanut oil
1 teaspoon cumin seeds
1 large onion, finely chopped
2 tablespoons peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1 tablespoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, including soft stems
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground black pepper, or to taste

1. Peel and cut each peach lengthwise in half and discard the center seeds. In a food processor, puree half the peaches and reserve the remaining ones.

2. Heat the oil in a large nonstick skillet over medium-high heat and add the cumin seeds, they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, 5 to 7 minutes. Add the ginger and green chili peppers, stir a few seconds, then add the coriander, garam masala, cumin, and salt.

3. Add the pureed peaches and cook, stirring occasionally, over medium-high heat the first 5 to 7 minutes and then over medium-low heat until the most of the juices evaporate and the sauce becomes thick, 10 to 12 minutes.

4. Add the reserved peach halves, cilantro, and lemon juice, cover the pan, and cook until the peaces soften in the sauce, about 10 minutes. Transfer to a serving dish, sprinkle the black pepper on top, 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: 190
Calories from Fat: 90

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Green Mango Curry
Haridwar Potato Curry
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Hyderabadi Tomatoes in Spicy Tamarind Sauce
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Lotus Root Balls in Classic Curry Sauce
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Rajasthani Chickpea Flour Bits in Yogurt Sauce
Rajasthani Potato Curry
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Spicy Lentil Nugget Curry with Potatoes
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