1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
In a coffee or spice grinder, combine all spices except fennel seeds, kalonji seeds, coriander, and red pepper; grind until fine.
Add remaining spices and grind to make a coarse mixture.
Note: You only need 1 tablespoon of this homemade chola masala for this recipe. Store the remaining masala in a zip lock bag for up to three months.
0 servings
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content