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.
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In a microwave-safe plate, combine all the spices except mango powder and turmeric. Dry roast the spices on high for 45 to 60 seconds. Remove from the microwave and set aside to cool.
In a coffee or spice grinder, combine all spices and grind until fine. Add ground spices, mango powder and turmeric, in another bowl and mix well.
This masala can also be used as a rub for fish or meat; you can also blend it with yogurt for a yogurt marinade. Store the remaining masala in a zip lock bag for up to three months.
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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