MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chana Masala Chickpea Curry
Categories: Indian
Yield: 4 servings

1 tb Vegetable oil
2 md Onions; minced
1 cl Garlic; minced
2 ts Fresh ginger; grated
1 Fresh; hot green chili
-pepper; minced
1 tb Ground coriander
2 ts Ground cumin
1/2 ts Ground cayenne pepper; or
-less to taste
1 ts Ground turmeric
2 ts Cumin seeds; toasted and
-ground
1 tb Amchoor powder; (optional)
2 ts Paprika
1 ts Garam masala
2 c Tomatoes; chopped small -OR-
15 oz Can whole tomatoes; with
-juice; chopped small
2/3 c Water
4 c Cooked chickpeas -OR-
2 cn Chickpeas; (15 oz ea);
-drained and rinsed
1/2 ts Salt
1/2 Lemon; juice of; up to 1

Heat oil in a large skillet. Add onion, garlic, ginger and pepper and
saute over medium heat until browned, about 5 minutes. Turn heat
down to medium-low and add the coriander, cumin, cayenne, turmeric,
cumin seeds, amchoor (if using it), paprika and garam masala. Cook
onion mixture with spiced for a minute or two, then add the tomatoes
and any accumulated juices, scraping up any bits that have stuck to
the pan. Add the water and chickpeas. Simmer uncovered for 10
minutes, then stir in salt and lemon juice.

Eat up or put a lid on it and reheat it when needed. Curries such as
this reheat very well, later or or in the days that follow, should it
last that long.

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