Indian cooking can be a little tricky when it comes to meat, and you can often be left wondering where to get your hands on the most popular meats in the country.
Luckily, this article will tell you the perfect way to smoke your favourite vegetables.
You can’t go wrong with this recipe, but you’ll need a little more time to prepare it.
Ingredients 1 onion, chopped 4 cloves garlic, peeled and smashed 3 tablespoons coconut oil (or ghee) 1 tablespoon coriander powder 1 teaspoon cinnamon 1 teaspoon ginger powder 1 tablespoon cumin 1 tablespoon turmeric 1 teaspoon fennel seeds 1 tablespoon tomato paste 1 cup tomato paste (or red and green lentils) 1/2 cup water 1 teaspoon cumin powder (optional) 1 cup water Directions Heat oil in a large frying pan or deep fryer over medium heat.
Add onions and cook, stirring frequently, until translucent, about 5 minutes.
Add garlic, coconut oil and coriandra powder, and cook for about a minute.
Add the turmeric, ginger powder, cumin and fennell seeds, and stir for about 10 seconds.
Add tomato paste, tomato paste and water, and mix thoroughly.
Cover and cook on low heat for 30 minutes, or until the mixture starts to thicken.
Add water if necessary.
Nutrition Facts Smoked Veggies in India Amount Per Serving Calories 216 Calories from Fat 135 % Daily Value* Total Fat 9g 19% Saturated Fat 3g 20% Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 603mg 28% Potassium 498mg 16% Total Carbohydrates 27g 11% Dietary Fiber 5g 20 % Sugars 12g Protein 6g 12% Vitamin A 7% Vitamin C 12% Calcium 9% Iron 14% * Percent Daily Values are based on a 2000 calorie diet.