| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Chick peas (also called garbanzo beans) (Progresso is a good brand.) |
| 1 |
lg |
Onion chopped finely |
| 2 |
md |
Sized Potatoes (optional) |
| 1 |
ts |
Mustard seeds |
| 2 |
|
Pods Cardamom (up to 3) |
| 1 |
ts |
Coriander |
| 1 |
ts |
Cumin seeds |
| 1 |
tb |
Garam Masala |
|
|
Vegetable Oil |
INSTRUCTIONS
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.
While the potatoes are cooking, heat the oil in a wide skillet until it is
very hot. Add the mustard seeds and wait until they start popping. Add bay
leaves, cardamom and cloves.
Mix around for a while and then add onions. Waituntill the onion starts to
turn golden before adding the rest of the spices (except for the Garam
Masala).
Add chick-peas with all the liquid. Cut up the potatoes into bite sized
pieces and add to the skillet. Add Garam Masala.
Continue stirring the chick-peas under medium heat for 5-7 minutes without
covering.
Check the tenderness of the potatoes. If they are still too hard, add
another 1/4 cup of water and cook for another couple of minutes.
Salt to taste and serve.
Posted to FOODWINE Digest by Ramesh <rms000142@EARTHLINK.NET> on Nov 18,
1997
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”