| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Vegetables, Indian |
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Chick peas or also known as garbanzo beans |
| 1 |
lg |
Onion chopped finely |
| 2 |
md |
Potatoes |
| 1 |
ts |
Mustard seeds |
| 2 |
|
Or 3 pods Cardamom |
| 1 |
ts |
Coriander |
| 1 |
ts |
Cumin seeds |
| 1 |
tb |
Garam Masala Vegetable Oil |
INSTRUCTIONS
1. If you are using the potatoes, start boiling them in a saucepan.
Let them boil for at least 15 minutes. After they are done, turn off the
heat and let them stand in the water. 2. While the potatoes are cooking,
heat the oil in a wide skillet till it is very hot. Add the mustard seeds
and wait till they start popping. Add bayleaves, cardamom and cloves. 3.
Mix around for a while and then add onions. Wait till onion start to turn
golden before adding the rest of the spices (except for the Garam Masala).
4. Add chick-peas with all the liquid. Cut up the potatoes into bite
sized pieces and add to the skillet. Add Garam Masala. 5. Continue stirring
the chick-peas under medium heat for 5-7 minutes without covering. 6.
Check tenderness of potatoes.
If they are still too hard, add another 1/4 cup of water and cook for
another couple of minutes. 7. Salt to taste and serve.
Recipe By : Somesh Rao
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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