Ingredients
| Oil, Canola | 1 cup |
| Onion, Yellow, diced (2 pounds, 8 ounces) | 2.5 pounds |
| Turmeric, dry | ½ ounce |
| Coriander, ground | ¾ ounce |
| Cumin, ground | ½ ounce |
| Cayenne Pepper | ¼ ounce |
| Ginger, ground | ⅛ cup |
| Garlic, granulated (⅛ cup, 1 tablespoon) | 0.188 cup |
| Tomatoes, Diced Petite #10 can | 1 each |
| Tomatoes, Crushed | 1 quart |
| Beans, Garbanzo #10 can | 3 each |
| Salt, Kosher | ¼ cup |
| water (2 quarts, 1 pint) | 2.5 quarts |
| Spice, Garam Masala | ¾ ounce |
Instructions
- Heat oil in a skillet.
- Simmer the cumin seeds until you begin to smell cumin.
- Add the onions and simmer until translucent, do not caramelize.
- Add all of the spices, stir and simmer for another 5 minutes.
- Add the diced and crushed tomatoes, stir and deglaze the pan.
- Drain the garbanzo beans.
- Add the beans and salt to the tomato mixture, stir and continue to cook.
- Add the water and continue to simmer for another 20 minutes.
- After the tomato sauce has thickened add the garam masala, stir and simmer for an additional 10 minutes.
- Serving Instructions: Serve with a ½ cup spoodle.½
Recipe Notes
Crediting: 1/2 Veg