Ingredientes
| Aceite de canola | 1 taza |
| Onion, Yellow, diced (2 pounds, 8 ounces) | 2.5 libras |
| Turmeric, dry | ½ onza |
| Cilantro molido | ¾ ounce |
| Comino molido | ½ onza |
| Pimienta de Cayena | ¼ ounce |
| Jengibre molido | ⅛ taza |
| Garlic, granulated (⅛ cup, 1 tablespoon) | 0.188 cup |
| Tomatoes, Diced Petite #10 can | 1 unidad |
| Tomatoes, Crushed | 1 litro |
| Beans, Garbanzo #10 can | 3 cada uno |
| Salt, Kosher | ¼ taza |
| water (2 quarts, 1 pint) | 2,5 cuartos |
| Spice, Garam Masala | ¾ ounce |
Instrucciones
- 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
Notas de la receta
Crediting: 1/2 Veg