Ingredients
One Can of Garbanzo Beans
2 medium sized ripe tomato
3 Green chilies (Thai Chilies) or 1/2 tsp of chilli powder
1 tsp Garam Masala (opt)
2 tsp of Patak's 'Madras Curry Paste' (available @ safeway/vons or Indian stores)
1 med onion ~ chopped finely into small pieces
1/4 cup of Cream or Coconut Milk
Salt to Taste
Preparation:
Puree the raw Tomatoes
Rinse n Clean the Garbanzo Beans
Curry Prep:
1. Add 2 tsps of oil to a pan (more like a sauce pan, preferably a one w/ lid). When it is hot, fry the onions* & Green Chillies, till onions are translucent. Add 'Tomato Puree', Garam Masala, salt and Madras Curry Paste
2. Heat for 4-5 mins till the raw smell of the paste is gone, then add rinsed Garbanzo Beans. If interested this is where you can add cubed potatoes.
3. Cook** it covered on med-low flame for about 10 to 15 minutes. Half way in the cooking process add the cream or coconut milk. after turning of the heat, garnish with chopped coriandar leaves
* - Bay leaf or Anistar or Cinnamon stick can be used at this stage. But the Garam Masala has all these 3, so it is totally Optional
** - taste the curry, if u think it is spicy, then add some cream OR half n half OR beaten yogurt OR coconut milk. Or if you can add cumin or coriander powder if you have any. If you think it is less spicy, then add some Chili Powder. On adding coriander or chilli powder, always allow a boil for the powder to cook. You can smell the rawness gone in few minutes.
One Can of Garbanzo Beans
2 medium sized ripe tomato
3 Green chilies (Thai Chilies) or 1/2 tsp of chilli powder
1 tsp Garam Masala (opt)
2 tsp of Patak's 'Madras Curry Paste' (available @ safeway/vons or Indian stores)
1 med onion ~ chopped finely into small pieces
1/4 cup of Cream or Coconut Milk
Salt to Taste
Preparation:
Puree the raw Tomatoes
Rinse n Clean the Garbanzo Beans
Curry Prep:
1. Add 2 tsps of oil to a pan (more like a sauce pan, preferably a one w/ lid). When it is hot, fry the onions* & Green Chillies, till onions are translucent. Add 'Tomato Puree', Garam Masala, salt and Madras Curry Paste
2. Heat for 4-5 mins till the raw smell of the paste is gone, then add rinsed Garbanzo Beans. If interested this is where you can add cubed potatoes.
3. Cook** it covered on med-low flame for about 10 to 15 minutes. Half way in the cooking process add the cream or coconut milk. after turning of the heat, garnish with chopped coriandar leaves
* - Bay leaf or Anistar or Cinnamon stick can be used at this stage. But the Garam Masala has all these 3, so it is totally Optional
** - taste the curry, if u think it is spicy, then add some cream OR half n half OR beaten yogurt OR coconut milk. Or if you can add cumin or coriander powder if you have any. If you think it is less spicy, then add some Chili Powder. On adding coriander or chilli powder, always allow a boil for the powder to cook. You can smell the rawness gone in few minutes.
Tips:
1. if interested, add potatoes (yukon or red) with the recipe to stretch
2. This recipe yield restaurant style 'Chana masala'. for more home taste or in the absence of Patak's 'Madras Curry Paste' try MDH brand 'Chana masala powder'.
3. The same recipe can be used with kidney beans & pinto beans instead of garbanzo beans
1. if interested, add potatoes (yukon or red) with the recipe to stretch
2. This recipe yield restaurant style 'Chana masala'. for more home taste or in the absence of Patak's 'Madras Curry Paste' try MDH brand 'Chana masala powder'.
3. The same recipe can be used with kidney beans & pinto beans instead of garbanzo beans
This is a north Indian style recipe, can be paired with rice, poori, chapati or naan.
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