Rustic hotdog tikki masala

• 2 lb hotdogs
• 2 tbsp olive oil, extra virgin
• 28 oz diced tomatoes
• 1 tsp garam masala
• 2 tsp paprika
• 1 tbsp minced garlic
• 1 tsp ground ginger
• 1 tbsp fenugreek leaves dried optional
• 2 tbsp tomato paste
• 1/2 cup coconut milk, or heavy cream traditional
• 1 1/2 tsp kosher salt
• 2 medium chopped Serrano peppers, seeds removed
• 1/2 cup peeled ginger
• 1/2 cup garlic cloves
• 1/4 cup vegetable oil
• 1 tbsp chopped cilantro

1. For the ginger garlic Paste instructions if using.
2. Take the ginger garlic and put into a blender and blend, adding oil as it blends.
3. Put in a jar with lid into refrigerator, it will keep 2-3 weeks.
4. Cut the hotdogs into bite sized pieces and fry with oil.
5. its ok to get them crispy.
6. Heat 2 tablespoons of vegetable oil.
7. Add tomatoes, ginger, garlic Serrano peppers, garam masala, paprika, tomato paste, and salt.
8. Let simmer 20 minutes.
9. Most people put into a blender here.
10. Blend smooth, then add back to pan.
11. Add the coconut milk, and fenugreek leaves if using.
12. Stirring occasionally simmer 10 minutes.
13. Add the hotdogs to sauce simmer3-5 minutes garnish with cilantro serve hope you enjoy!
14. The carb count is way off on this one it says 100 plus on carbs.
15. I have noticed when I put a hotdog recipe up it goes way up.
16. But the hotdogs I use are less then a carb each since their is 24 hotdogs, they contribute only at the most 24 carbs.
17. Split that 6 ways equals 4 carbs, and 7 carbs for the tomatoes per serving.
18. 11 carbs per serving the coconut milk, oil, and spices 0 carbs.
19. Serrano peppers are less then 7 total so not even 18 carbs per serving.

hotdogs, olive oil, tomatoes, garam masala, paprika, garlic, ground ginger, tomato, coconut milk, kosher salt, serrano peppers, peeled ginger, garlic, vegetable oil, cilantro

Taken from cookpad.com/us/recipes/366175-rustic-hotdog-tikki-masala (may not work)