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1
For the ginger garlic Paste instructions if using.
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2
Take the ginger garlic and put into a blender and blend, adding oil as it blends.
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3
Put in a jar with lid into refrigerator, it will keep 2-3 weeks.
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4
Cut the hotdogs into bite sized pieces and fry with oil.
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5
its ok to get them crispy.
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6
Heat 2 tablespoons of vegetable oil.
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7
Add tomatoes, ginger, garlic Serrano peppers, garam masala, paprika, tomato paste, and salt.
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Let simmer 20 minutes.
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9
Most people put into a blender here.
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10
Blend smooth, then add back to pan.
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11
Add the coconut milk, and fenugreek leaves if using.
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12
Stirring occasionally simmer 10 minutes.
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13
Add the hotdogs to sauce simmer3-5 minutes garnish with cilantro serve hope you enjoy!
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14
The carb count is way off on this one it says 100 plus on carbs.
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15
I have noticed when I put a hotdog recipe up it goes way up.
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16
But the hotdogs I use are less then a carb each since their is 24 hotdogs, they contribute only at the most 24 carbs.
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17
Split that 6 ways equals 4 carbs, and 7 carbs for the tomatoes per serving.
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18
11 carbs per serving the coconut milk, oil, and spices 0 carbs.
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19
Serrano peppers are less then 7 total so not even 18 carbs per serving.
