This is the basic recipe for vegetable curry. If you want chana masala you use garbanzo beans, but lots of different vegetables or meat can be substituted instead of the garbanzo beans if you want to make a different dish.
Fry the onions in oil in a medium sized sauce pan until they're soft. Add the drained garbanzo beans and mix well. Add the chana masala (curry powder) and water. Continue to fry on medium heat for three minutes.
Add the chili powder, salt, tomato, and chili (serrano). Simmer on low with the cover until heated through.
Serve over rice or with some type of Indian bread (poori, naan, etc.).
FOR SUBSTITUTIONS:
*Do not add the 1/2 cup of water if you're only using leafy vegetables.
*For meat, add more water and simmer longer.
*For fish, fry it beforehand and use less water than with other meats (but enough to have a sauce). Remove from heat as soon as the curry boils.
I know I don't look Indian, but I am by marriage. My mother-in-law taught me to cook.
Last time I watched my MIL make this she added two bay leaves. This is not in the original recipe. ;-)
If you don't like it too hot, don't use both the serrano chili and the chili powder. Just use one or the other. And make sure to wash your hands immediately after handling either!
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Serving Size: 1 Serving (64g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 17 | ||
Calories from Fat: 9 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.7mg | 0 % | |
Potassium 75.3mg | 2 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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