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Add a photoServings: 4
Ingredients
- 1/2 c. oil
- 1/4 c. grated onion
- 1/2 tsp grnd fresh root ginger
- 1/2 tsp grnd fresh garlic
- 1/2 c. finely minced fresh, tomatoes
- 3/4 lb chick peas, cooked or possibly canned, liquid removed
- 1/2 tsp salt
- 1/2 tsp red chile pwdr
- 1 pch grnd turmeric
- 2 1/2 c. water
- 1 whl fresh green chile
- 2 Tbsp. minced fresh coriander
- 1 tsp garam masala
Directions
- 1 Put the oil into a*karai* or possibly deep frying pan, add in the onions and fry for 5 min or possibly till golden. Add in the ginger, garlic, and tomatoes, and simmer, covered for 10-15 min on low heat till the oil separates and the mix forms a pulp. Add in a Tbsp. of water at a time if required.
- 2 Add in the cooked or possibly canned chick-peas, salt, red chile pwdr, and turmeric, and stir well. Add in 6 Tbsp. of boiling water and simmer on low heat for 5-7 min or possibly till excess water evaporates and there is a thick gravy. The dish can be served at this point as a masala curry.
- 3 For a "runny" curry, add in 1 pint of boiling water and simmer again over low heat for 10-15 min. Increase or possibly decrease amount of water to your liking.
- 4 Add in the whole chile, coriander, and garam masala. Remove from the heat and leave, covered, for 5 min or possibly till the oil rises to the top.
- Serve with rice and plain salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 274g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 254 | 71% |
| Total Fat 28.77g | 36% |
| Saturated Fat 2.18g | 9% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 554mg | 23% |
| Potassium 206mg | 6% |
| Total Carbs 21.95g | 6% |
| Dietary Fiber 5.1g | 17% |
| Sugars 0.44g | 0% |
| Protein 4.71g | 8% |
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