SPANISH PIMENTO OLIVE TAWA MASALA

INGREDIENTS

  • 15 pc (50 g) Pimento stuffed OLIVES FROM SPAIN
  • 1 pc Onion (chopped)
  • 1 pc Red bell peppers (chopped)
  • 3 pcs Tomatoes (chopped)
  • 20 g Ginger garlic paste
  • 1 pc Green chili (chopped)
  • 5 g Ajwain
  • 5 g Coriander powder
  • 2 g Red chili powder
  • 2 g Turmeric powder
  • 5 g Garam masala powder
  • 20 g Butter
  • 5 g Kasuri methi
  • 20 g Fresh coriander (chopped)
  • Salt to taste

Preparation time:

20 minutes

Level of difficulty:

Easy

Serves:

2-3 portions

PREPARATION

  1. Roughly chop the tomatoes and add them in a blender to make a smooth puree. Keep it aside.
  2. Melt butter on a tawa or skillet.
  3. Add the ajwain and the ginger garlic paste till aromatic.
  4. Add the onions and sauté till translucent.
  5. Add the green chilli, finely chopped bell pepper and sauté for about 3 minutes.
  6. Then add the red chili powder, turmeric powder, coriander powder and garam masala.
  7. Stir and sauté for about a minute and add the tomato puree and salt.
  8. Stir well and sauté till you see butter releasing from the sides and the masala has thickened a bit. This takes about 8 to 10 minutes on a low flame.
  9. If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to sauté.
  10. Add the Spanish pimento olives then add the crushed kasuri methi. Stir very well and switch off the flame.
  11. Garnish with coriander leaves and serve.