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   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Punjabi Style Chole Chana Masala   
    Categories: Breakfast, Indian   
         Yield: 4 Servings   
       
         4 tb Vegetable oil   
         4 cl Garlic; crushed   
        30 oz Canned chickpeas   
         2 ts Cumin powder   
         2 ts Coriander powder   
         1 ts Red chili powder;   
              - preferably Kashmiri   
         3    Roma tomatoes; crushed   
              Tamarind (1") (optional)   
       1/2 ts Black pepper   
              Salt; to taste   
         1 md Yellow onion; crushed   
         1    Green chile   
       1/2 ts Garam masala powder   
         2 tb Yogurt   
       
     Preparation time: 5 minutes   
     Cooking time: 90 minutes   
        
     Heat oil in a saucepan and brown crushed onion on low heat for about   
          10    minutes. Set aside.   
        
     Heat oil in a heavy, non-stick saucepan. On low heat, fry garlic for   
     about 30 seconds.   
        
     When it changes color slightly, add coriander, cumin, and red chili   
     powder. Stir for a few seconds. Add splash of water to deglaze the   
     pan.   
        
     Add crushed tomatoes. Bring to a simmer, and stir till the sauce   
     thickens, roughly 3 minutes.   
        
     Add chickpeas, salt and black pepper. Stir and coat with the spicy   
     tomato mixture for 5 minutes.   
        
     Meanwhile, add tamarind to 5 cups of warm water. Dissolve tamarind   
     into water with your fingers. Remove seed, and add tamarind-infused   
     water to the saucepan.   
        
     Bring the masala to a simmer, cover with lid, and lower heat. Let   
     chickpeas cook for 45 minutes to 1 hour, stirring occasionally to   
     make sure the chickpeas don't stick to the pan. Add water as   
     needed. The longer they cook, the more they will absorb the spices.   
        
     After 1 hour, remove cover. Check for salt and spice. Adjust as   
     needed.   
        
     Add crushed onions and green chili. Stir for 5 to 7 minutes.   
        
     Add yogurt and garam masala powder. Stir and remove from heat.   
        
     Recipe by Maryam Jillani   
        
     Recipe FROM:   
        
       
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