Hot Dogs a la Rose
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 334
- Total Fat
- 27
- Saturated Fat
- 9
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 43
- Sodium
- 782
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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
- 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!