Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 md Onion, chopped finely
2 Cloves garlic, chopped
1 1/2 tb Canola oil
2 ts INDIAN curry powder
3 tb Tomato ketchup
30 oz Can chick peas (garbanzos)
1 bn Coriander leaves (cilantro),
-de-stemmed and chopped
-----OPTIONAL-----
2 inch stick cinnamon
6 Cloves, crushed
4 Cardamom pods, crushed
Although this is not absolutely authentic, it's quick
(unlike most Indian dishes), and easily made for a
delicious approximation of the real thing. Adding the
optional ingredients helps the flavor, but a
quick-and-dirty onion-garlic-curry
powder-ketchup-chick peas version isn't too bad,
either.
Fry the onions in oil at medium-high heat until golden
and translucent, 2-3 minutes. Add garlic, fry for a
minute. Add cinnamon, cloves and cardamom, fry for a
minute (until the kitchen begins to smell really
good!). Now add the curry powder to the oni ons, fry
for a minute or two. As the mixture begins to stick,
add the ketchup to make it more pliable. Keep on
frying for about 5 minutes, stirring fairly
constantly. Once this "base masala" is ready (one hint
is if the oil starts separating from the mixture),
just add the chickpeas, including the water they are
in. Stir to mix, heat until it boils, then cover and
lower the heat to medium-low. Cook for 15 minutes,
take off heat and stir in coriander leaves. Serve
hot, with heated pita, tortillas, Indian bread (roti,
naan or puri) or rice.
NOTE: McCormick's or other American "curry powder"
just isn't as good as the powder you can find in
Indian stores. In case you are finicky and an Indian
store isn't easily available, a fair approximation can
be made with 1/2 tsp. corinader, 1/2 tsp. cumin, 1/2
tsp. turmeric, 1/4-1/2 tsp. hot chile powder.
