Indian
1 small-med onion
3 cloves garlic
1 1/2 inches fresh ginger
1-2 serrano/thai chiles
1 tbs. oil
1 tsp. salt
1 tsp. coriander, ground
3/4 tsp. sugar
2 tsp. amchur (scant tsp.)
2 tbs. or lime juice
1 1/2 tsp. garam masaala
3 tbs. cilantro (divided)
1 med potato (yukon gold)
1 can garbanzo beans/chick peas
16 oz. can diced tomato (or 2 med-small)
1 c. water
1 1/2 tsp. tamarind concentrate
1 1/2 tsp. cumin, roasted and ground
mango chutney (optional)
yogurt (optional)
200 g paneer (optional)
1. Dice onion, garlic, ginger and chiles (in food processor until small), reserve. Chop potatoes (and tomatoes if not using canned) into 1/2 inch cubes, reserve. Mix salt (if using salted tomatoes, use only 1/2 tsp. salt), garam masala, coriander, sugar, and amchar, reserve. Toast cumin, grind and set aside. Juice lime if not using amchar.
2. Heat oil over med-high heat in a high sided sauce pan. Add onion mixture and stirfry until golden brown. Add salt/spices, fry for 30 seconds, then add chick peas, potatoes, tomatoes, 1 tbs. cilantro and tamarind desolved in water.
3. Bring to a boil, reduce heat to med-low, and let boil for 10-12 min, covered, stirring occasionally.
4. When potatoes are tender to a fork, remove lid and simmer for 8-10 minutes until sauce thickens slightly.
5. Add ground cumin and 2 tbs. lime juice if using instead of amchar.
Serve with naan or some othe indian bread. Or serve over rice.
Have revised the amchur and tamarind down, as it was very acidic. May also add some sugar.