Categories: Vegetables 
      Yield: 8 servings 
  
      2 c  Tomatoes; chopped                   2 tb Canola oil 
  1 1/2 c  Green peas                          1 c  Finely diced onion 
    1/4 c  Yogurt                              2    Green chiles 
      4 ts Minced garlic                       2    Sticks cinnamon 
      4 ts Minced ginger root                 16    Black peppercorns 
      2 ts Ground coriander                    2 ts Cumin seeds 
      1 ts Ground cumin                        3 c  Water, about 
      1 ts Garam masala                      3/4 lb Potatoes; cut into l6 pieces 
           Salt                              1/4 c  Cilantro; finely chopped 
    1/4 ts Ground turmeric                     2 c  Basmati rice; washed and dra 
  
  Hi Everyone: I really like "one pot" recipes and this one from the LA 
  Times, issued 3/l2/92 really fits that for me. Now, if I could just get rid 
  of the "pot" I carry around my waist, we would be in business! 
  :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a 
  Healthy Heart." Combine tomatoes, peas, yogurt, garlic, ginger, coriander, 
  cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil 
  in large saucepan.  Add onion, green chiles, cinnamon sticks, peppercorns 
  and cumin seeds and saute until onion starts to turn golden. Add tomato 
  mixture and stir. Cover and cook over medium heat l0 minutes, stirring 
  occasionally.  Add water, remaining 3/4 tsp. salt, potatoes and cilantro. 
  Stir well, cover and bring to boil. Add rice, stir gently and cook, 
  covered, until almost all the water has been absorbed, about l0 minutes. 
  Reduce heat to low and cook l0 to l5 minutes, or until rice is tender.