Add the crushed ginger, spearmint leaves, black pepper and let it come to a boil, simmer for 3 mins
till fragrant.
Add minced garlic and cook for 2 - 3 minutes
till fragrant.
Add half the garlic, the ginger and turmeric and cook for a further minute
till fragrant — 1 min.
During the last minute of cooking, add the minced garlic and sauté
till fragrant.
Add the garlic and saute for another minute
till fragrant.
Add garlic and onions and saute lightly
till fragrant and onions are soft.
Sauté for couple of minutes
till fragrant.
Now dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and star anise
till fragrant.
Saute for couple of minutes
till fragrant.
Saute onion and garlic
till fragrant (about 2 - 3 minutes).
Add some oil to the heated wok, saute the chopped ginger and garlic
till fragrant.
Not exact matches
Heat about 2 tbsp oil, saute chopped garlic and ginger slices
till light brown and
fragrant.
Meanwhile, place the butter in a heavy bottomed pot over medium heat
till it starts to simmer, then add the sage and cook until the sage is very
fragrant and crisp.
When the garlic is
fragrant, add sauté and spaghetti squash to cook for a few minutes
till the squash begins to brown.
Dry roast cumin seeds and coriander seeds and carom seeds
till they become
fragrant and change color.
Toast
till walnuts become
fragrant and brown.
Stir through the remaining 2 cloves of sliced garlic and cook for another 1 - 2 min
till the garlic is
fragrant and starting to brown.
Fry the paste
till brown and
fragrant, then add sugar and tamarind water.