Sauce base
- Butter60 g4 spoonfuls
- Garam Masala4 g
- Turmeric powder3 g
- Garlic3 cloves
- Fenugreek Seeds2 g
- Cumin2 g
- Fresh ginger1” knob
- Shallots1
- Jalapeños1
- Kashmiri Chili Powder1 g
Step 2: Start the aromatic base of the sauce
In a food processor or mortar & pestle, puree the garlic, ginger, shallot, and jalapeño until they form a rough paste.
Melt the butter in a saucepan over high heat. Add the aromatic paste to the butter and for a few minutes until fragrant and translucent.
Add the dried, ground spices to the pan to bloom them for a minute or so until fragrant.
Step 2: Start the aromatic base of the sauce
Sauce base
- Butter60 g4 spoonfuls
- Garam Masala4 g
- Turmeric powder3 g
- Garlic3 cloves
- Fenugreek Seeds2 g
- Cumin2 g
- Fresh ginger1” knob
- Shallots1
- Jalapeños1
- Kashmiri Chili Powder1 g
In a food processor or mortar & pestle, puree the garlic, ginger, shallot, and jalapeño until they form a rough paste.
Melt the butter in a saucepan over high heat. Add the aromatic paste to the butter and for a few minutes until fragrant and translucent.
Add the dried, ground spices to the pan to bloom them for a minute or so until fragrant.