"It's like Cap'n Crunch... but bluer."
Not sure if you do this or not, but do you toast your seeds?This is how I do it...1 Tbsp. Oil1 tsp each mustard and cuminToast in the oil until the mustard seeds start to "splutter."Then add one diced onion to that and cook until onion turns golden. Add your garlic and ginger and cook for one minute, THEN add the pre-fab sauces. I highly recommend Betty Crocker's Indian Home Cooking, if you were interested in a good Indian cookbook to give you the basics... assuming, of course, again, you don't already have that cookbook:)
jesus, that sounds good and i'm HUNGRY.not that your name is jesus.
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