Stir in the remaining 1 teaspoon ground coriander, 1/2 teaspoon garam masala, 1/4 teaspoon Kashmiri chili powder, 1/8 teaspoon ground turmeric, and 1 pinch kosher salt. Cook, stirring often, until the spices are toasted and fragrant, about 1 minute. Add 1 teaspoon tomato paste and cook, stirring frequently, until the tomato paste darkens in color and caramelizes, about 3 minutes.
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