I was planning to take some fancy photos for Click this month and my mind has been constantly thinking about the prep for the photograph. And then I made this garbanzo beans curry, and took some photographs – and there it was – I never did realize when I was taking it. Here’s my entry for Click:
And it follows with a recipe too:
Garbanzo Beans Curry/ Channa Masala
2 cans Garbanzo Beans (about 3 cups), drained and rinsed
3 medium Tomatoes, chopped
2 large Onions, chopped
5 small Green Chillies, sliced lengthwise
3 tbsp Cumin Seeds
1 tbsp Ginger Paste
1 tbsp Garlic Paste
1 tsp Red Chilli Powder
1 tsp Turmeric
3 tbsp Coriander powder
1 tsp Fenugreek Leaves, chopped
1 cup Water
1 tbsp Oil
Salt, to taste
(its a long list – but really not difficult to put together!)
Heat some oil in a pan. Add cumin and onion and saute till onions are brown. Add ginger, garlic pastes and green chillies. Allow it to cook until the raw garlic smell disappears.
Add beans and saute till well blended with the spices. Add chilli powder, turmeric, coriander powder, salt and mix well. Let it cook for 5 minutes.
Add tomatoes and cook for 5 minutes. Add water and bring to a boil. Toss in the fenugreek leaves while the water is boiling.
Reduce to medium and let it continue to cook until the curry gets a thick consistency. Add chopped cilantro leaves as garnish. Serve with rice or roti.
Day 8 of the Recipe Marathon is off to a slow start on a lazy Saturday. Valli made a south Indian favorite. Siri brought in a little sunshine to cool off! Raaga made a beautiful looking soup. And Divya made a hot spicy bhajji. Bhags’ made her own mustard. Lakshmi has some roasted taro. I just want to reach in and grab Ranji’s Mango Kulfi! So let’s finish off this great round of recipes with a cold beer! 🙂