By caramelizing onions and garlic in a little oil and a lot of flavor imparted by garam masala, the vegetables themselves become the dressing on this salad.
Simple, quick, yet packed with taste and a little spice, this salad goes well on its own as a snack, or as a base for a full meal, served alongside a protein and a grain.
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 tbl vegetable oil
- 1 tsp garam masala
- 1 pinch salt
- 1 English cucumber, chopped
- 5 Roma tomatoes, chopped
- 1 lemon, juiced
- Toss the onion and garlic in the vegetable oil in a deep-bottomed saucepan. Set the pan on the stove to medium-high heat. Sprinkle the garam masala and salt over the cooking vegetables and fry for 3 to 5 minutes, until golden brown and caramelized.
- Remove the cooked vegetables from heat. Allow to cool completely.
- Add the cooked onions and garlic to a large bowl with the chopped English cucumber and roma tomatoes. Drizzle with lemon juice and toss until evenly distributed and coated. Serve immediately
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