elow), and tomatoes in a food processor or blender until smooth
f necessary, then add garam Masala,Curry powder,Serrano chopped chillies
aste.
This is the'masala paste'.
Hard boil the
Masala: Heat 2 teaspoons oil in
ecipe in a bowl or food-safe plastic bag; stir in
o my raita on other recipes but I prefer plain mint
Place onion in food processor and pulse a few
garlic, tandoori paste, food colour, cumin, coriander, garam masala, salt, chilli and
arlic and ginger in a food processor until a smooth paste
inger in a mortar pestle, food processor or with the back
Cut tomatoes and onions into big pieces.
Crush tomatoes and onions in blender together.
Heat butter in a pot.
Put crushed tomatoes-onion mixture into pot and add water.
Cook 2 minutes. Add ginger, lemon juice and channa masala; cook 3 minutes.
Add chickpeas and salt to taste.
Add garam masala and cook for 5 minutes.
Decorate with tomatoes, green chilies and coriander. Serve hot with middle eastern bread.
nto a food processor; add onion-garlic mixture, yogurt, garam masala, and
br>Add the turmeric, garam masala, chopped cilantro and mix well
ith 2 tablespoons water in food processor; set paste aside.
inutes and process in a food processor.
Roast cauliflower at
ginger and water in a food processor. Pulse until completely smooth
reen chili. Grind it in food processor along with ginger and
arlic in a blender or food processor until they are both
dd chili powder, turmeric, garam masala and sugar; cook for 1
b>food processor, blend fenugreek and onion seeds with the salt, garam masala