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Heat the oil in a saucepan over medium heat. Add cumin seeds, ginger, cayenne pepper, fennel seeds, onion powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. Can thicken with slurry.
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travlemagne 1 weeks agoHi J, use whatever you have on hand and just a scant amount. I'd go sesame. You can also toast them dry.
jcbruce 4 months agoLooks like a good recipe; but it says 'heat the oil' when no oil is listed in the ingredients list. So what kind of oil and how much?