Masala is best eaten with rice, so be sure to cook up a pot of rice first.
(Yields: 2 bowls, Serving: 3, Prep time: 15 mins, Cook time: 50 mins)
- 1 large yellow onion
- 2 cloves garlic
- 2 tablespoon olive oil
- 3 extra large tomatoes (or 4 medium)
- 1/2 teaspoon Salt
- 1 teaspoon Lemon Juice
- 1/4 teaspoon roasted ginger powder
- 1/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1 tablespoon & 1 teaspoon garam masala spice bend
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Coriander powder
- 1/2 teaspoon Cumin Powder
- 1 Small non-fat plain Greek yoghurt
Let’s look at our main ingredients:
(This isn’t all of it though.)
Dice the onion and garlic into very fine, small pieces.
Add olive oil, onion and garlic in the frying pan and saute them for 25-35 minutes in medium heat until the onions are soft and brown.
Meanwhile, chop the tomatoes and puree them in a blender or food processor.
(If you don’t have a good working blender, just slice them into very thin slices.)
Once the onions are brown, soft and clear, add the tomato puree. Stir for a minute.
Add all the spices, including the paprika, coriander, cinnamon, cumin, garam masala blend, salt, turmeric, ginger, lemon juice and cook for about 5-10 minutes in high.
Finally, add the yoghurt and stir for about 3-5 minutes until everything is well blended.
This food goes extremely well with rice!