Chana Masaledar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tblsp. vegetable oil1/4 tsp whole cumin seeds1 medium onion- peeled & chopped1/4 tsp. ground cinnamon1/4 tsp. ground nutmeg1/4 tsp. ground cloves1tsp. ground coriander2 cloves garlic, peeled & minceda piece of fresh ginger about 1/2 in. square,peeled & grated, or minced fine1 Tblsp. tomato paste20 oz. can of chickpeas (garbanzos)1/2 tsp. salt1/8-1/4 tsp cayenne (optional)1/2- 3/4 tsp. ground amchoor or 1 Tblsp.lemon juice
Heat the oil in a heavy-bottomed 10 in. skillet
or large wok (or a karhai if you're into
sub-continental cookware) over medium high
flame.
When hot, put in the cumin seeds. As soon
as they darken (a few seconds), add the
chopped onions.
Stir and fry 7 to 8 minutes or until onions turn golden brown.
Turn heat to low and add the cinnamon,nutmeg,
cloves and coriander.
Mix, add the garlic and ginger and fry, stirring,
for 2 to 3 minutes.
Add the tomato paste.
Open the chick peas and drain most of the liquid, leaving about 2 Tblsp.. Pour this and the chickpeas into the skillet.
Add salt, cayenne, amchoor or lemon juice.
Mix well, cover, and let the chickpeas cook with
the spices for about 10 minutes.
Stir gently every now and then, taking care not
to break the chickpeas.
Serve.
Traditionally, the chanas (chickpeas) are placed in a bowl lined around the edge with tomato wedges, raw onion slivers and green chilies.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE-ELIZ.
or large wok (or a karhai if you're into
sub-continental cookware) over medium high
flame.
When hot, put in the cumin seeds. As soon
as they darken (a few seconds), add the
chopped onions.
Stir and fry 7 to 8 minutes or until onions turn golden brown.
Turn heat to low and add the cinnamon,nutmeg,
cloves and coriander.
Mix, add the garlic and ginger and fry, stirring,
for 2 to 3 minutes.
Add the tomato paste.
Open the chick peas and drain most of the liquid, leaving about 2 Tblsp.. Pour this and the chickpeas into the skillet.
Add salt, cayenne, amchoor or lemon juice.
Mix well, cover, and let the chickpeas cook with
the spices for about 10 minutes.
Stir gently every now and then, taking care not
to break the chickpeas.
Serve.
Traditionally, the chanas (chickpeas) are placed in a bowl lined around the edge with tomato wedges, raw onion slivers and green chilies.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user ANNE-ELIZ.
Nutritional Info Amount Per Serving
- Calories: 190.0
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 516.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 5.2 g
- Protein: 5.2 g
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