| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Garbanzo beans |
| 1 |
|
Big onion very finely chopped or processed in a food processor/grinder |
| 1 |
sl |
(1-inch) fresh ginger; grated |
| 1 |
|
Clove garlic |
| 1/2 |
ts |
Turmeric powder |
| 1/4 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Amchur powder (dried mango powder) |
| 1/2 |
ts |
Garam masala (purchased or see below) |
| 2 |
tb |
Oil |
|
|
Salt to taste |
| 1 |
|
Stick (small) cinnamon (up to) |
| 4 |
|
Whole cloves (up to) |
| 5 |
|
Black peppercorns |
| 1/2 |
ts |
Cummin seeds |
| 1/2 |
ts |
Coriander seeds |
INSTRUCTIONS
GARAM MASALA
Heat oil in a frying pan. Add chopped onions and fry until golden brown.
Add all the spices (except mango powder), crushed garlic and grated ginger
to it.
Fry for about two-three minutes. Add garbanzo beans, salt and mango
powder. Add about 1/2 cup of water and cook on low heat for about 15
minutes. This will give some time for garbanzo beans to absorb all the
spices.
This could be very spicy for people not used to spicy food. Reduce the
amount of cayenne pepper and garam masala as desired for less spicy chana.
Garam Masala: This can be bought ready made. The best way is to make it
home Grind all the ingredients into powder.
PMEHTA@CAD722.INTEL.COM
(PARUL MEHTA)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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