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Categories:
chicken stock Garam Masala olive oil everest kitchen king masala Tahini tomatoes onion ginger garlic chickpeas salt pepper cumin seeds mace turmeric fresh coriander
Viewed: 105 - Published at: 9 years agoIngredients
- 1 cup chicken stock (optional)
- 2 teaspoons garam masala
- 4 tablespoons olive oil
- 2 tablespoons everest kitchen king masala
- 1 tablespoon raw tahini
- 6 medium sized tomatoes
- 1 medium size onion
- 2 tablespoons ginger-garlic paste
- 5 cups chickpeas, cooked (Soft)
- 2 teaspoons salt
- 1 fresh hot green chili pepper (minced)
- 2 tablespoons cumin seeds
- 1/4 teaspoon mace
- 1 teaspoon turmeric
- 1/3 cup fresh coriander
Method
- Heat oil in a large skillet.
- Add 2 teaspoons Garam Masala and roast till aromatic.
- Add 1/4 teaspoons mace.
- Add 2 tablespoon Cumin seeds till splutter.
- Add chopped Onion till brown.
- Add salt.
- Add 1 teaspoons tumeric.
- Add 2 tablespoons of Garlic & Ginger paste till slightly cooked.
- Add chopped tomatoes.
- Add 1 fresh, hot green chili pepper (minced).
- After tomatoes are cooked add 2 tablespoons Everest Kitchen King Masala.
- while tomatoes are cooking add Chicken Stock (Optional).
- add chickpeas cooking water.
- add Tahini and let your souce thicken.
- add 5 cups Chickpeas.
- Add Lemon to taste.
- Add fresh coriander.
