inger into a fine paste using half a cup of water
br>Add red chilli powder, coriander powder, turmeric powder, garam masala powder, amchur powder cook for 2
hat case, add the baking powder to the pot of chickpeas
Heat oil in a pan.
Add cumin seeds and when they begin to change colour add onions and saute till well browned.
Add garlic paste and ginger paste and continue sauteing.
Add turmeric powder and mix.
Add tomatoes and stir.
Add fresh tomato puree and salt.
Mix and add red chilli powder, coriander powder, garam masala powder and saute till oil begins to separate.
Use or cool and store frozen.
he sugar, garam masala, baking powder, salt and baking soda. Using a pastry blender
eaves, black pepper powder, fennel powder, turmeric powder, and madras curry powder; saute for
sp garlic powder, 1 tsp ginger powder, and 1 tsp garam masala powder. Stir spices
an, add garlic, garam masala powder, red chili powder, coriander powder, turmeric powder, and salt. Cook
o taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt.
Stir
or the masala paste except the red chili and mace powder: cinnamon
round flat-bottomed bowl using your greased(with some ghee
mixture of red chilli powder, lemon juice and salt to
ups water with salt and garam masala powder.
Lower flame, partially cover
Cook carrots until just tender, 10-15 min depending on size of carrots.
Melt butter in pan until browned.
Add garam masala, salt, ginger and red chili powder if using.
Cook 1 minute.
Add carrots and toss to coat.
Serve with cilantro leaves sprinkled on top as garnish.
he powders except for the garam masala powder and cook for another 1
dd in the turmeric powder, chilli powder, coriander powder, cumin powder and salt and
salt, and a sprinkling of garam masala powder.
Pre-heat oven to
nd pounded coriander seeds. If using ground cumin, use it later
an.
Mix in whole garam masala and bay leaves.
Stir
Deep fry the potatoes till 1/4th done.
Peel and keep them aside.
Heat oil in a pan.
Add cumin and onion and fry till brown.
Add the ginger-garlic paste and fry for 2-3 minutes.
add the turmeric powder, chili powder and coriander powder and cook for 5 mins.
stir in the chopped tomatoes.
Cook till the oil separates from the masala then add the curd.
Add the potatoes, salt and cook till potatoes are done.
Remove.
Sprinkle garam masala powder on top and cover.
Leave for 5 minutes.
Serve.