Priya Wickramasinghe, Carol Selva Rajah
By Priya Wickramasinghe
Place a small frying pan over low heat, dry-roast the cumin until aromatic, then grind to a fine powder using a spice grinder or pestle and mortar.
Heat 1 tablespoon ghee in a karhai or heavy-based frying pan and fry the onion, garlic and ginger for 3-4 minutes. Add the cumin, cook for 1 min