Chana Masaledar
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Chana Masaledar calories by ingredient
Introduction
This recipe for chickpeas cooked with cinnamon, nutmeg,cloves and other flavors is based on one by Madhur Jaffrey.
This is a very adaptable and forgiving recipe. Some substitutions, omissions or additions can be made without substantial alteration This recipe for chickpeas cooked with cinnamon, nutmeg,
cloves and other flavors is based on one by Madhur Jaffrey.
This is a very adaptable and forgiving recipe. Some substitutions, omissions or additions can be made without substantial alteration
Number of Servings: 6
Ingredients
-
3 Tblsp. vegetable oil
1/4 tsp whole cumin seeds
1 medium onion- peeled & chopped
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1tsp. ground coriander
2 cloves garlic, peeled & minced
a piece of fresh ginger about 1/2 in. square,
peeled & grated, or minced fine
1 Tblsp. tomato paste
20 oz. can of chickpeas (garbanzos)
1/2 tsp. salt
1/8-1/4 tsp cayenne (optional)
1/2- 3/4 tsp. ground amchoor or 1 Tblsp.
lemon juice
Directions
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.