Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 @@@@@ Easy Channa - Indian Chick Pea Curry 1 medium onion, chopped finely 2 cloves garlic, chopped 1 1/2 tbs canola oil 2 tsp Indian curry powder 3 Tbs tomato ketchup 30 oz can chick peas (garbanzos) 1 bunch coriander leaves (cilantro), de-stemmed and chopped ----- optional ----- 2 inch stick cinnamon 6 cloves, crushed 4 cardamom pods, crushed 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 onions, 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. Source: Indira for Chet Day Online Newsletter Formatted by Chupa Babi in MC: 10.03.06 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 coriander, 1/2 tsp cumin, 1/2 tsp turmeric, 1/4-1/2 tsp hot chili powder. Indira Note: 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. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 I made this for lunch today, served it over basamti rice, added fresh spinan on top and a dollop of sour cream. We enjoyed it. I did need to add a little bit of salt for our taste, I just added about 1/8 tsp ground each of cinnamon, cloves and cardomon. To many any more and it would of been to much. Judy - Chupababi Cc: ethnicregionalmcook ; MC-AllEthnic-Recipes ; -RestaurantClassics Tuesday, October 03, 2006 11:20 AM Easy Channa - Indian Chick Pea Curry @@@@@ Easy Channa - Indian Chick Pea Curry 1 medium onion, chopped finely 2 cloves garlic, chopped 1 1/2 tbs canola oil 2 tsp Indian curry powder 3 Tbs tomato ketchup 30 oz can chick peas (garbanzos) 1 bunch coriander leaves (cilantro), de-stemmed and chopped ----- optional ----- 2 inch stick cinnamon 6 cloves, crushed 4 cardamom pods, crushed 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 onions, 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. Source: Indira for Chet Day Online Newsletter Formatted by Chupa Babi in MC: 10.03.06 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 coriander, 1/2 tsp cumin, 1/2 tsp turmeric, 1/4-1/2 tsp hot chili powder. Indira Note: 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. ----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2006 Report Share Posted October 3, 2006 I just saw that I said fresh spinach on top. lol. I meant freshly cooked frozen spinach. Judy - wwjd Tuesday, October 03, 2006 1:07 PM Re: Easy Channa - Indian Chick Pea Curry I made this for lunch today, served it over basamti rice, added fresh spinan on top and a dollop of sour cream. We enjoyed it. I did need to add a little bit of salt for our taste, I just added about 1/8 tsp ground each of cinnamon, cloves and cardomon. To many any more and it would of been to much. Judy - Chupababi Cc: ethnicregionalmcook ; MC-AllEthnic-Recipes ; -RestaurantClassics Tuesday, October 03, 2006 11:20 AM Easy Channa - Indian Chick Pea Curry @@@@@ Easy Channa - Indian Chick Pea Curry 1 medium onion, chopped finely 2 cloves garlic, chopped 1 1/2 tbs canola oil 2 tsp Indian curry powder 3 Tbs tomato ketchup 30 oz can chick peas (garbanzos) 1 bunch coriander leaves (cilantro), de-stemmed and chopped ----- optional ----- 2 inch stick cinnamon 6 cloves, crushed 4 cardamom pods, crushed 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 onions, 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. Source: Indira for Chet Day Online Newsletter Formatted by Chupa Babi in MC: 10.03.06 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 coriander, 1/2 tsp cumin, 1/2 tsp turmeric, 1/4-1/2 tsp hot chili powder. Indira Note: 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. ----- Quote Link to comment Share on other sites More sharing options...
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