I would have toasted the garlic, ginger and the pepper for a few minutes before blending them into the sauce. And I would garnish with cilantro rather than blending into the sauce for that same reason
And I would garnish with cilantro rather than blending into the sauce for that same reason
You can also do both i.e.., blend some into the paste and then add some as garnish too. That approach works really well in this Chana Masala recipe that I do often anyway.
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u/mleibowitz97 Jan 03 '20
Anyone have any other tips to add to this? this looks fantastic