No reviews This recipe is a part of the Prawn Kebab from the Parsi cookbook. This spice blend is a fragrant caramelized onions, ginger, garlic paste, and garam masala. This recipe can be easily scaled down, used to make a smaller batch, and is easy to freeze. If you’d like it spicier, add the sambar masala but otherwise, stick to the garam masala. about 30 garlic cloves (about 300 g peeled weight) 7 oz/200 g fresh ginger, peeled 1 2/3 cups/400 ml vegetable oil 2 tsp fine sea salt 1 Tbsp garam masala homemade or store-bought 4 Tbsp sambhar masala, homemade or store-bought (optional) Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
Δ
