INGREDIENTS

INSTRUCTIONS

1997    
Measure out the spices in separate containers and set aside. Heat oil
until smoking. Turn off heat and cool slightly. (If you are using
vegetable oil, omit this step.) Heat the oil again over medium high
heat. When hot, add cumin and fennel for 10 seconds or until they  turn
dark brown. Add the ginger and let sizzle for 10 to 15 seconds.  Add
the onion and fry, stirring constantly for 8 minutes or until  they are
light golden. Add the chilies, coriander and almonds and  cook for 2
more minutes.  Add the peaches and toss to coat with the spices. Stir
in the chick  peas and mango powder. If mixture looks too thick add a
few  tablespoons of water. Cover and cook over low heat for 20 minutes
or  until the peaches are cooked through. Stir in garam masala and
salt.  Serve.  Yield: 4 servings  Garam Masala: 1/4 cup cumin seeds 1/4
cup coriander seeds 1 1/2  tablespoons cardamon seeds 2 whole cinnamon
sticks, 3 inches long 1  1/2 teaspoons whole cloves 3 tablespoons black
peppercorns 4 bay  leaves, broken up 1/2 teaspoon mace (optional)  Dry
roast the spices, except mace, stirring constantly for 2 minutes  or
until it extrudes a spicy aroma and turns several shades darker.  Let
cool completely and then grind with mace to a fine powder. Store  in an
air tight container up to 3 months. Yield: 3/4 cups  Recipe by: Cooking
Live Show #8886 (2) Posted to MC-Recipe Digest V1  #629 by "Angele and
Jon Freeman" <jfreeman@netusa1.net> on May 31,

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