• 1serving
  • 30minutes
  • 113calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 teaspoon cumin seeds

  3. 1 teaspoon ground ginger

  4. 1/2 teaspoon cayenne pepper

  5. 1/2 teaspoon fennel seeds

  6. 1/2 teaspoon asafoetida powder

  7. 1/2 teaspoon garam masala

  8. 2 cups water

  9. 1 1/8 cups white sugar

  10. 3 tablespoons tamarind paste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a saucepan over medium heat. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.

  2. Stir the water into the pan with the spices along with the sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.


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