Hot Dogs a la Rose

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 4 garlic cloves, peeled and thinly
  • 1 1/2 tablespoons minced fresh ginger
  • 1 handful shredded carrots, optional
  • Salt and freshly ground black pepper
  • 1 teaspoon turmeric
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon smoked Spanish paprika
  • 1 large tomato, diced
  • 2 tablespoons ketchup
  • 1 (12-ounce) package hot dogs, sliced about 1/16-inch thick (recommended: Hebrew National)
  • 1/4 cup water, if necessary
  • Handful cilantro leaves, minced
Directions
Watch how to make this recipe.
  • Heat the canola oil, in a large nonstick skillet over medium heat, until shimmering.

  • Add the onions, garlic, ginger and carrots, if using, and season with salt and pepper, to taste. Saute until onions are softened and slightly brown around the edges, about 5 minutes.

  • Add the turmeric, garam masala and paprika, quickly stirring for about 20 seconds to keep the spices from burning. Stir in the tomatoes and ketchup, and taste for seasoning; add more salt and pepper, if needed.

  • Add hot dog rounds, stirring to cover them with the tomato mixture. Add 1/4 cup water if the mixture is too dry. Cover and simmer over medium-low heat 15 minutes.

  • Taste and season accordingly. Remove from heat, stir in cilantro and transfer the mixture to a serving bowl. Serve!


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    This recipe is featured in:

    Burgers and Hot Dogs