Recipe - Chana Masaledar

3 tablespoon Vegetable oil
One fourth teaspoon Whole cumin seeds
1 md Onion; peeled & chopped
One fourth teaspoon Ground cinnamon
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground cloves
1 teaspoon Ground coriander
2 Garlic cloves
peeled & minced
1 1/2" piece of fresh ginger
grated
1 tablespoon Tomato paste
20 ounce Canned chick peas; OR
10 ounce Dried chick peas, cooked
One half teaspoon Salt
One fourth teaspoon Cayenne pepper; to taste
1 tablespoon Lemon juice

Heat oil in large skillet over medium heat. When hot, put in cumin seeds.
After a few seconds, add the onion. Stir & fry for 7 minutes. Turn heat to
low & add the spices in the order set out above. Mix well & add the garlic
& ginger. Fry, stirring for 3 minutes. Add the tomato paste. Add chick
peas. Add salt & cayenne & lemon juice. Stir well, cover & simmer for 10
minutes. If it is too dry, add some chickpea stock. Stir gently while
cooking on occasion. Serve over rice with Aloo Mattar Rasedaar ~

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini