Chickpeas are sauteed with egg whites and simmered in a light and
fragrant garam masala coconut milk sauce and toppedView full post»
Not exact matches
Add the remaining 1 tsp of oil and the remaining 1 tsp
garam masala to the skillet, cook for 30 seconds, or until
fragrant.
Add garlic, ginger,
garam masala, coriander, cumin, tumeric and cayenne pepper; cook and stir 30 seconds until
fragrant.
Stir in garlic and sauté 30 seconds; stir in coriander, cumin, ginger,
garam masala, cayenne pepper, and tumeric and sauté an additional 30 seconds or until
fragrant.
Add in cumin seeds, red pepper flakes or red chile,
garam masala, turmeric, coriander, salt and pepper, stir to combine and cook until
fragrant, about 1 - 2 minutes.
Add the red bell pepper, coriander, curry powder,
garam masala, and cashews and cook, stirring frequently until
fragrant, about 1 minute.
Add the the onion, chiles, and
garam masala, and cook, stirring, until
fragrant and the onions begin to turn brown, about 10 minutes.
Stir in
garam masala and cook until
fragrant, about 1 minute.
Uncover and stir in
garam masala, 1/2 cup cashews, 1/4 cup cilantro, and 1/4 cup fennel fronds; cook until
fragrant, about 2 minutes.
Add tomato paste, serrano, ginger, garlic,
garam masala, cumin, coriander, turmeric, salt and pepper; cook until
fragrant, about 1 minute.
Add the
garam masala and some seasoning and cook for a further 2 mins until
fragrant.
Add tomato paste, serrano, ginger, garlic,
garam masala, cumin, coriander, turmeric, salt and pepper; cook until
fragrant, about 1 minute.