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Hot Dogs a la Rose

This recipe for Hot Dogs a la Rose transforms standard hot dogs into an Indian-inspired dish. Sliced hot dogs are simmered in a fragrant sauce made with onions, garlic, ginger, tomatoes, ketchup, and a blend of aromatic spices like turmeric, garam masala, and paprika. Finished with fresh cilantro, it's a flavorful twist on a classic.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1335 kcal

Equipment

  • 1 Large Nonstick Skillet
  • 1 Knife For dicing and slicing
  • 1 Cutting Board
  • 1 Measuring Spoons For spices
  • 1 Serving Bowl

Ingredients
  

Main

  • 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

Instructions
 

  • 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!

Notes

Ensure your spices, especially turmeric and garam masala, are fresh for the best flavor. Bloom the spices quickly as directed to release their aromatic oils without burning. Slice the hot dogs consistently thin (about 1/16-inch) so they absorb the sauce evenly and quickly during simmering. If serving with rice or bread, ensure the sauce consistency is not too dry; adjust with a splash more water if needed before simmering. Taste and adjust seasoning generously at the end.