Ingredients
(Cut onions and tomato as instructed on the DVD)
1 onion cubed ½ in. (cut horizontally at first)
1 tomato cubed. (Cut horizontally at first)
1 -3 cloves garlic minced
Olive oil to cover bottom of the pan
2 tbsp. Fresh ginger
½ tsp. cumin seeds
1 tsp. garam masala
½ tsp. Turmeric
1-1 ½ tsp. Salt
1/8 tsp. Cayenne pepper to taste
1 can chickpeas drained and rinsed
½ cup carrots sliced small
1 potato cubed one in. large or 2 medium
½ cup fresh coriander/ cilantro, washed and cut as seen in DVD
Preparation
(substitution can be made for garam masala & turmeric with 1 tsp. curry powder more or less to taste) If you wish to make this spicier add ¼ tsp. of garam masala 1/8 tsp. Turmeric or ¼ tsp. curry powder. Keep doing this until you reach desired spiciness If you wish to make the dish hotter add 1/16-tsp. cayenne pepper. Keep doing this until you reach desired heat
Heat olive oil to fry onions, ginger garlic and cumin seeds until slightly brown Add tomato and cook for a few minutes until a sauce (masala) develops. You may need to add a bit of water if tomatoes are not juicy Add garam masala and turmeric heat until spices awake Add chick peas Add vegetables and a small amount of water, cream, or milk Simmer and serve after 20- 30 minutes Add coriander/ cilantro cook 2 minutes and serve Serve over rice with roti or nann. It goes well with our Indian cooking kits: Hello Dolly Dahl, Scurry for No Worry Curry or Delhi- isous NuggetsGo to www.crossingculture.ca to see all our wonderful products including ready made Indian Chai tea
Take a trip without leaving home! A taste Adventure.
Go to www.crossingculture.ca to see all our wonderful products
