2. Add coriander powder, turmeric powder, red chili powder & salt to the yogurt mixture. 3. In a pan, heat ghee, on medium flame, once it is hot, add in the cumin seeds and allow them to sizzle. 4.

Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.

The berbere spice mix is a cornerstone of Ethiopian cuisine, particularly in vegetarian dishes. This fiery blend unites chili ...