Chickpeas & potatoes (northern india)

Yield: 1 servings

Measure Ingredient
4 larges Onions
½ cup Clarified butter
\N \N ++ or margarine
2 eaches Tb Tomato paste
½ teaspoon Tamarind paste
3 eaches Green chiles
\N \N ++ split in half lengthwise
\N \N Salt and red pepper
1 teaspoon Whole cumin
1 teaspoon Chopped fresh cilantro
3 eaches Potatoes, peeled
32 ounces Chickpeas, canned
1 pinch Garam masala


Slice onions lengthwise. Heat butter or margarine in a wide pot. Add onions and saute until light brown, stirring occasionally. Add tomato paste, tamarind, chiles, salt, red pepper, cumin and cilantro. Stir to blend evenly. Peel and cut potatoes into small pieces. Add to pot and stir over medium-high heat for about 10 minutes. Drain chickpeas and add to pot. Simmer and stir about 45 minutes, adding water if necessary to keep the mixture from drying out. It should not be soupy; use added liquid to keep it from burning. When potatoes are tender, sprinkle with garam masala. Serve with rice or naan. Yield: 6 to 8 servings as part of a large meal. Recipe from Louisville pediatric cardiologist Surgeet Singh. In Food Editor Sarah Fritschner's 01/28/90"Home Cooking Indian Style" article in "The (Louisville, KY) Courier-Journal 'Magazine.'" Pp. 25-26. Posted by Cathy Harned.

Submitted By SAM WARING On 5-27-95

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