1 1/2 tb Canola oil
1/2 ts Cumin seeds
1/2 lg Onion, thinly sliced
1 lg Jalapeno pepper, minced
(Or other green hot pepper)
1 ts Garlic paste
1 ts Ginger paste
1/2 ts Salt
1 cn Diced tomatoes/juice 15 oz
1 ts Tandori masala powder
3/4 ts Turmeric
1 ts HOT madras curry powder
(new can)
1 lg Baking potato, washed,
Peeled
1/2 c Water
1 1/2 c Canned chickpeas
(rinsed and drained)
1 tb Fresh cilantro (optional)
Measure all ingredients before you start.
Heat oil in heavy bottomed pot over medium high heat. Add cumin
seeds and once they start to pop, about 30 seconds, add the onion and
saute the onion until it starts to brown slightly. Add Chili pepper,
garlic and ginger and stirr.
Quickly add the tomatoes and let simmer for about 5 minutes.
Cut potatoes into bite size pieces. (1/2 inch dice or slightly bigger)
Reduce heat to medium add the salt coriander, garam masala and
tumeric and stir well. Add potatoes, sirring to coad with the
mixture. Add one cup of water and bring to a boil
Reduce heat to low, cover and simmer for 10 minutes OR until the
potatoes are beginning to get soft. Add the chickpeas and 1/4 cup
more water and let simmer on low for another 15 minutes
Remove from heat and add the cilantro DID NOT USE
Off the web. Called Chana masala - don't know author.
Place in bag with directions for rehydrating.
Tested 2/22/11. Made two servings, sent to Bryan to taste test.
