Best Garam Masala Dipping Sauce With Pita Wedges Recipes

GARAM MASALA DIPPING SAUCE WITH PITA WEDGES

Garam Masala Dipping Sauce With Pita Wedges image

Make and share this Garam Masala Dipping Sauce With Pita Wedges recipe from Food.com.

Provided by Lisa1

Categories Asian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup plain low-fat yogurt
1/2 cup chopped seeded plum tomato
1/3 cup finely chopped onion
1 teaspoon garam masala
1/4 teaspoon salt
2 (6 inch) pita bread, each cut into 10 wedges

Steps:

Combine first 5 ingredients in a bowl.
Cover and chill 1 hour.
Serve with pita wedges.

Nutrition Facts : Calories 106, Fat 1.3, SaturatedFat 0.7, Cholesterol 3.7, Sodium 302.3, Carbohydrate 18.2, Fiber 0.9, Sugar 5.8, Protein 5.5

TIKKA MASALA SAUCE

Tikka Masala Sauce image

This rich, thick and savoury sauce is adapted from Not Your Mama's Canning Book by Rebecca Lindamood. I used pencil hot and thai chilies instead of the jalapeno and home roasted and pureed tomatoes.

Provided by YummySmellsca

Categories Sauces

Time 1h30m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon coconut oil
1 large onion, minced
4 garlic cloves, minced
1/2 teaspoon kosher salt
1 tablespoon garam masala
1/2 tablespoon fresh grated ginger
1 pencil hot pepper or 1 jalapeno pepper, seeded and minced
4 Thai red chili peppers, minced
4 cups roasted crushed tomatoes (I used homemade)

Steps:

Melt oil in a large pot over medium heat. Add the onion and saute until just golden, about 10 minutes.
Add the garlic, salt, garam masala and ginger; cook 2 minutes, until fragrant.
Stir in the chilies and cook 3 minutes.
Add tomatoes and bring to a simmer. Cook, stirring frequently, for 10 minutes or until thick.
Pressure can 30 minutes @ 10 PSI.

INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS

Indian Eggplant and Onion Dip with Pita Chips image

Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.

Provided by Bon Appétit Test Kitchen

Categories Condiment/Spread Food Processor Onion Appetizer Vegetarian Quick & Easy Low Cal Eggplant Shower Healthy Low Cholesterol Vegan Party Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 12 servings

Number Of Ingredients 8

Ingredients

3 pita bread rounds, cut horizontally in half, then cut into wedges
4 tablespoons olive oil, divided
1 1 1/4-pound eggplant, quartered lengthwise
2 1/2 cups chopped onions
2 unpeeled garlic cloves
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro
1/2 teaspoon garam masala

Steps:

Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.

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