INGREDIENT

3-4 tbsp oil
½ tsp whole cumin seeds
1 medium onion, peeled and chopped
½ each, tsp ground cinnamon, ground nutmeg, ground cloves
1 tsp ground coriander
2-3 cloves garlic, peeled and crushed
1” in length fresh ginger, peeled and grated
2 tbsp tomato paste
1 large potato, peeled sliced and cut into chickpea-size cubes
1 can (20 oz) chickpeas (garbanzos)
salt to taste
¼ - ½ tsp cayenne pepper (or as desired)
1 tsp ground armchoor, or 1 tbsp lime juice .

GARNISH

1 large firm tomatoes, diced
1 onion, halved and coarsely chopped
3-4 hot green chilies, cut into very small pieces (if desired)
Garam masala, chat masala, fresh cilantro.

BRMethod

Over medium flame heat oil in a
heavy bottomed skillet. When heated, stir in whole
cumin seeds. As it starts to sputter, add onion. Stir
fry till onion turns golden brown.
Turn heat to low, add cinnamon, nutmeg, cloves, and
coriander. Mix well; add garlic and ginger; stir-fry
for 2-3 minutes. Add tomato paste. Simmer for a minute
until well blended. Stir in cubed potato and chickpeas
with 3 tbsp can liquid. Add salt, cayenne, amchhor,
(or lime juice),. Mix well; cover and let potato and
chickpeas cook with spices, occasionally stirring with
care that chickpeas do not get broken. When done
remove from the heat to cool.
Before serving, sprinkle individual serving bowl with
garam masala, chat masala and freshly chopped
cilantro. For those who have hot taste, you may cut
hot green chili into very small pieces and sprinkle on
individual serving bowl.

If desired you may serve this dish with ‘amli chutney
– a mixture of tamarind concentrate and either sugar
or any sugar substitute).

You can serve masaledar chana as a snack with puri, or
as a main dish with plain dal and boiled or steamed
rice. Also it will go well with chicken muglai, beef
bhuna, shrimp masala, or with any curry dish.