2 tablespoons vegetable oil
2 medium onions, finely chopped
1 1/2 teaspoons fresh ginger,
peeled1
1/2 teaspoons garlic
1/2 teaspoon turmeric
2teaspoons ground coriander
2 teaspoons ground cumin
Course salt
2 whole tomatoes, chopped
1 teaspoon chili powder, or more to taste
1/2 green bell pepper, chopped
1 teaspoon Garam Masala (recipe follows)
|
1. Grind ginger into a paste
using a small food processor.
2. Heat oil in large skillet, over medium
heat, add onions, and saut� until translucent, about 5 minutes.Add
ginger-garlic paste, turmeric, coriander, cumin, and salt; cook,
stirring 1 to 2 minutes.
3. Add tomatoes, chili powder, okra, and
green peppers. If mixture appears dry, add 1/4 cup water. Add garam
masala, and cooked covered, 15 to 20 minutes. |
1 teaspoon cardamom pods
1 dried bay leaf
1/2 teaspoon whole cloves
1/4 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 stick cinnamon
1/2 whole nutmeg
|
1. Toast all
spices for garam masala in small saut� pan, over medium heat, about
5 minutes until fragrant. Allow to cool in the pan. Transfer contents
to a spice grinder and grind to a fine powder. |
