Okay, so no, these two things don't have much in common. But still it's fun to make a nice snack like fried spiced chickpeas while you are slaving on making something like homemade makhani sauce.
Now on to the makhani sauce. Puréed tomatoes:
All the spices: garlic and ginger pastes, chili powder, green chili, cinnamon, fenugreek seeds, green and black cardamoms.
Frying the spices in oil (bhuna):
After it's done. I froze most of it at this stage, and then added cream to the rest to use on a pizza. Supposedly you shouldn't freeze curry pastes or concentrates with cream in them.
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