Chana Kurma (Spicy Chickpeas)
From
Ben Collver@1:105/500 to
All on Fri Aug 29 07:18:53 2025
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Title: Chana Kurma (Spicy Chickpeas)
Categories: Indian
Yield: 1 Batch
1 c Chickpeas; washed
1/2 c Paneer; cubed
2 Onions; grated
1/2 c Tomatoes; chopped
1 tb Fresh ginger; grated
1 tb Cilantro; chopped
2 tb Oil
1 ts Salt
3 c Water
2 Black cardamom pods
2 Cinnamon sticks (1")
4 Cloves
2 Bay leaves
1/2 ts Turmeric
1 tb Ghee
Wash and soak beans overnight. The next day, drain beans and discard
water. Heat oil in a pressure cooker and saute onions. Add ginger,
cinnamon, cloves, cadamom pods, and bay leaves. Saute for 2 minutes,
add tomatoes, and cook. Lightly mash with ladle until well blended.
Mix in soaked beans, salt, turmeric, and saute for another minute.
Add 3 cups water and cover. Cook and bring to maximum pressure.
Reduce heat and cook for 15 minutes. In separate pan, heat ghee and
lightly saute paneer cubes. When cooker cools, remove lid and add
lightly fried paneer cubes. Simmer for another 2 minutes.
Recipe by The Taste Divine by Vanamali, 1993
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