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Ingredientes
- 2 1/2 Tbsp. Vegetable oil
- 1 x Bay leaf
- 2 1/2 c. Onion, finely minced
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Ginger, chopped
- 1/2 tsp Turmeric
- 2 tsp Cumin, grnd
- 2 tsp Coriander, grnd
- 1 tsp Green chile, seeded & chopped
- 1/2 c. Tomatoes, minced
- 1/4 tsp Salt
- 1 1/2 c. Chick peas, cooked Mild raw onion rings Roma tomatoes, minced Cilantro, minced
Direcciones
- Heat oil in skillet & add in bay leaf & onion. Fry till richly browned, but not burnt, 15 to 20 min. Stir often while cooking.
- Stir in the ginger & garlic & cook for several min. Add in turmeric,cumin, coriander & chile, mix well. Add in tomatoes & salt. Slightly reduce heat, cover & cook till the tomatoes begin to disintegrate & a thick sauce forms. Stir occasionally to prevent sticking, adding alittle water if necessary. Add in cooked chick peas & cook for 5 more min. Remove from heat & let stand for a few min. Serve with garnishes.
- This dish is excellent with warm potatoes.
- Bengal Region"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 236 | |
| Calories from Fat 89 | 38% |
| Total Fat 10.18g | 13% |
| Saturated Fat 0.84g | 3% |
| Trans Fat 0.22g | |
| Cholesterol 0mg | 0% |
| Sodium 425mg | 18% |
| Potassium 383mg | 11% |
| Total Carbs 32.2g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 4.34g | 3% |
| Protein 6.14g | 10% |
