1. Combine the oil, asafetida, mustard seeds, and cumin seeds in a. 2. nonstick skillet over medium-high heat and cook for 10 seconds. 3. Stir in the onion and garlic, and cook for 3 minutes. 4. Add the garam masala and paprika and cook for 1 minute. 5. Mix in the red peppers and cook for 2 minutes. 6. Add stock and broth and cook over medium-low heat for 5 minutes. 7. Remove from the heat and place the mixture in a blender. 8. Process until completely smooth. 9. Serve in individual bowls, topping each serving with 1 tablespoon of grated parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
