Method
Heat olive oil, sauté garlic, onion for a few seconds, add in the phool patasha, fry for a few minutes, add in tomato puree, basil leaves, mixed herbs, seasoning and dhaniya jeera powder. Add in a little water if required simmer for 10 mins, add in the sliced olives and sauted peppers. Serve hot with garlic rolls, garnish with fresh basil leaves and olives.
VARIATION: try a similar recipe with assorted seafood; chicken in sayal masala can also be modified similarly with olives.