| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, Sauces |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 1/4 |
ts |
Whole cumin seeds |
| 1 |
md |
Onion; peeled & chopped |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1 |
ts |
Ground coriander |
| 2 |
|
Garlic cloves peeled & minced |
| 1 |
|
1/2" piece of fresh ginger grated |
| 1 |
tb |
Tomato paste |
| 20 |
oz |
Canned chick peas; -OR- Dried chick peas, cooked |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Cayenne pepper; to taste |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Heat oil in large skillet over medium heat. When hot, put in cumin seeds.
After a few seconds, add the onion. Stir & fry for 7 minutes. Turn heat to
low & add the spices in the order set out above. Mix well & add the garlic
& ginger. Fry, stirring for 3 minutes. Add the tomato paste. Add chick
peas. Add salt & cayenne & lemon juice. Stir well, cover & simmer for 10
minutes. If it is too dry, add some chickpea stock. Stir gently while
cooking on occasion. Serve over rice with Aloo Mattar Rasedaar ~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Guess who created pleasure. He might just know a thing or two . . .”