Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Indian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cooked chick peas, reserve
-- the stock
1 tb Tamarind paste
1/2 c Light vegetable oil
1 1/2 c Thinly sliced onions
2 ts Minced garlic
1/2 ts Turmeric
1/2 ts Red pepper
1 c Chopped tomatoes
1 tb Ginger, grated
1 1/4 ts Garam masala
1 1/4 ts Ground cumin
Heat oil in a large pot over medium heat & fry the
onions for 20 minutes, stirring constantly to prevent
burning. Add garlic & cook for 2 minutes. Add
turmeric & pepper. Stir rapidly for a moment, then
add the tomatoes & ginger. Cook for about 5 minutes
(the fat should be separating from the gravy).
Add tamarind & about 1 cup of the chick pea stock.
Cover & simmer gently for 15 minutes. Add chick peas,
garam masala & cumin. Cook for 10 minutes. Check for
salt. Serve garnished with onion slices & shredded
green chilies. Serve with Poori.
