Ingredients:
Serves 6-8
2 medium onions
3 medium tomatoes
4 tablespoons sour cream
1 eight ounce can of tomato sauce
3 cans chick peas
3 cups water
3 tablespoons canola oil
Spices:
6 cardamom
5 cloves
1 cinnamon stick
2 anise flowers
½ teaspoon turmeric
2 teaspoons salt
1 teaspoon sugar
1 teaspoon amchoor
Small pinch of chili powder
Steps:
Serves 6-8
2 medium onions
3 medium tomatoes
4 tablespoons sour cream
1 eight ounce can of tomato sauce
3 cans chick peas
3 cups water
3 tablespoons canola oil
Spices:
6 cardamom
5 cloves
1 cinnamon stick
2 anise flowers
½ teaspoon turmeric
2 teaspoons salt
1 teaspoon sugar
1 teaspoon amchoor
Small pinch of chili powder
Steps:
1. Chop 2 medium onions and 4 medium tomatoes into large chunks.
2. In a blender, blend the onions and tomatoes into a paste until all chunks disappear.
3. In a large pan, heat 3 tablespoons canola oil until hot. Then add the following spices - be careful, they will splatter! Let simmer 2 minutes.
- 6 cardamom
- 5 cloves
- 1 cinnamon stick
- 2 anise flowers
4. Add tomato onion paste to spices. Then add:
- ½ teaspoon turmeric
- 2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon amchoor (dried mango powder)
- Small pinch of chili powder
5. Stir, cover, and cook on high until liquid evaporates, about 5-6 minutes.
6. Reduce heat to medium and cook covered, stirring frequently, another 5 minutes. All liquid should be completely absorbed.
7. While tomato onion mixture is cooking, drain chickpeas and steam for 5 minutes. Separate 1/2 cup of chick peas and mash slightly.
8. Add chickpeas to tomato onion mixture and stir. Cook on medium heat, uncovered, for 5 minutes.
9. Meanwhile, whisk together:
9. Meanwhile, whisk together:
- 1 right ounce can of tomato sauce
- 3 cups of water
- 4 tablespoons sour cream
- 1 teaspoon garam masala
10. Add to mixture to pan with 1 teaspoon sugar. Stir and let cook for 15 minutes, covered, on low heat, stirring every 5 minutes.
11. Garnish with cilantro and serve!