Heat the oil in a wok over high heat. Add in the ginger, onions and salt and stir until translucent, about 2 minutes. Add in the ginger-garlic paste and reduce the heat to medium. Pour in half the can of coconut milk, the red chilies, coriander, cumin, turmeric, and chili powder. Stir to combine.
Add in the tomatoes and potatoes and stir to coat. Continue to cook until the potatoes begin to soften, about 5 minutes. Stir in the cauliflower and cook until slightly tender, about 10 minutes. Pour in the remaining coconut milk and the water and ...
arlic, curry powder, and garam masala, and cook for 2 minutes
Separate the florets from cauliflower. Wash and drain.
Put the onions, garlic, salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 10 to 15 minutes, or until the mince is half cook.
Add oil,yogurt and ginger in the keema and cook for 5 minutes.
When oil separates from the gravy; add gobi and cook for 10 to 15 minutes or until gobi is tender on low heat. Sprinkle Garam Masala and coriander leaves.
Cut the chicken into 1 12 inch pieces.Put the onions,garlic,salt, chili powder, ground coriander, and meat in a heavy based pot. cook for 10 to 15 minutes, or until the chicken is half cook.
Add oil,yogurt and ginger in the chicken and cook for 5 minutes.
Keep stirring all the time.
Seperate the florets from Cauliflower. Wash & drain.
When oil separates from the gravy, add gobi and 1/3 cups of water and cook for 10 to 15 minutes or until gobi is tender. Sprinkle Garam Masala and coriander leaves.
resh coriander leaves and chaat masala.
eeded.
Sprinkle with garam masala to taste, and serve.
paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until
hunks). Sprinkle in the garam masala, stir, and cook for an
ilantro; sprinkle top with garam masala and serve.
CHICKEN RECIPE: In a large bowl, combine
Heat the oil in a large 12 to 14 inch skillet.
When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
Stir once and add the cauliflower and potatoes.
Stir lightly until coated with spices and oil.
Turn heat down to medium.
Add turmeric, ground coriander, salt and pepper.
Saute for 8-10 minutes.
Add 1/4 cup water and cover immediately.
Turn heat very low and steam vegetables for 7-10 minutes (until tender).
Sprinkle the garam masala over the vegetables, stir once and serve.
Sweat onion and cumin seed in oil until translucent in large frying pan (with cover for later).
Add fresh coriander, tumeric, ground flax and minced chili.
Mix in tomatoes, garlic and ginger to make a smooth sauce.
Add potatoes, cauliflower and water.
Stir gently to coat.
Simmer in covered pan for 30 minutes.
Stir in garam masala.
Let sit covered for 10 minutes.
Garnish with fresh coriander and serve over brown basmati rice.
oriander leaves and the garam masala and mix well.
Taste
Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.
dd two teaspoons of Garam Masala and stir.
Sprinkle chopped
he cauliflowers, grated ginger, garam masala powder and salt. Cover and
Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.
Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.
Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.
Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.
Top with remaining coriander and serve.
olk, chopped green chilli, garam masala (recipe#40293) and salt.
Add
For the Masala Chai Tea Concentrate:
Crush
ll the spices for the masala paste except the red chili