REQUIRED INGREDIENTS
2 cups boiled chick peas
SET ONE
1/3 cup oil
1 medium onion, crushed
1/2 cup chopped onion
1 1-inch piece ginger, cut into thin, long pieces
3 green chiles, cut in halves
1 teaspoon garlic paste
1 fist full coriander leaves
1 teaspoon sugar
1 teaspoon pomegranate seeds
Salt, to taste
SET TWO
4 whole cloves
1 cinnamon stick (1 inch)
2 cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 black peppercorns
1/4 teaspoon shajeera (caraway seeds)
1 small piece nutmeg
Servings: 4
1. Heat Set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.
2. Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chili and sugar. Fry until onion turns pale brown.
3. Now add chick peas and powdered Set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.
4. Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.
Preparation Time: 30 minutes
Notes: 1. In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 teaspoon of this powder.
2. Instead of Set 2 you may use 1 teaspoon of Amma's Meat Masala.
Serving Ideas: Goes well with paratha and naan.
Cuisine: Indian
2 cups boiled chick peas
SET ONE
1/3 cup oil
1 medium onion, crushed
1/2 cup chopped onion
1 1-inch piece ginger, cut into thin, long pieces
3 green chiles, cut in halves
1 teaspoon garlic paste
1 fist full coriander leaves
1 teaspoon sugar
1 teaspoon pomegranate seeds
Salt, to taste
SET TWO
4 whole cloves
1 cinnamon stick (1 inch)
2 cardamom
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
5 black peppercorns
1/4 teaspoon shajeera (caraway seeds)
1 small piece nutmeg
Servings: 4
1. Heat Set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.
2. Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chili and sugar. Fry until onion turns pale brown.
3. Now add chick peas and powdered Set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.
4. Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.
Preparation Time: 30 minutes
Notes: 1. In case pomegranate seeds are not available you may use dry mango powder called "aamchur" in Hindi. This is available in most Indian grocery stores. Use 1 teaspoon of this powder.
2. Instead of Set 2 you may use 1 teaspoon of Amma's Meat Masala.
Serving Ideas: Goes well with paratha and naan.
Cuisine: Indian
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