Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About


  • 1 teaspoon cumin seeds
  • 3 tablespoons ghee or oil
  • 1


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