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Tuesday, April 26, 2011

Creamy chana masala with tandoori roti

3 cans garbanzo beans (chickpeas) drained and washed
1 can diced tomatoes
1 large onion chopped
3-4 garlic cloves very finely minced
1 tbsp. ginger paste
1 tbsp. oil
1 tbsp. butter
1 cinnamon stick
3-4 cloves
2 tbsp. ground cumin
1/4 water
3 tbsp. Badshah Chana Masala
salt to taste
3 tbsp. cayenne (add less for less heat)
1/4 cup to 1/2 cup heavy whipping cream
pinch sugar

1) Heat oil and butter in a pan
2) Add cinnamon stick and cloves
3) add onions when you see bubbles forming around the cinnamon stick
4) cook onions on medium to medium high heat till translucent
5) add garlic and ginger...saute for a minute
6) add cumin and saute
7) add tomato can
8) add Badshah Chana Masala
9) add cayenne and salt
10) add chickpeas and water
11) cover and simmer on the lowest heat for 30 minutes, stir every now and then
12) add cream and sugar
13) cook another 10 minutes on low...and serve

Tandoori roti recipe:

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