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Ingredients
  • 500 grams potato gnocchi shelf stable, one that's available in pasta aisle
  • 2 tablespoons butter I used salted butter
  • 1 tablespoon olive oil 15 ml
  • 4 to 5 large garlic cloves chopped
  • 1 medium yellow onion chopped
  • 1 medium red pepper chopped
  • ½ teaspoon salt or to taste
  • ½ teaspoon garam masala + more to sprinkle
  • ½ teaspoon kashmiri red chili powder not hot, mainly used for color
  • 14.5 oz can diced tomatoes I used petite diced tomatoes
  • 2 tablespoons tomato paste
  • 3 teaspoons kasuri methi divided
  • 1 teaspoon sugar
  • 4 tablespoons heavy cream 60 ml
  • 1 tablespoon sour cream 15 ml
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon black pepper or to taste
  • ¼ teaspoon green cardamom powder
  • 2 tablespoons water or add more to adjust consistency to preference
  • ¼ to ½ teaspoon red chili flakes adjust to taste
  • cilantro to garnish
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