In a large skillet with high sides, heat the oil over high heat until it begins to smoke. With a splatter guard on hand, add the cumin seeds, mustard seeds, and cinnamon stick to the hot oil. Cook and stir for just 1-2 minutes, being careful not to burn the seeds.
Add the onion and cook, stirring often, for about 10 minutes or until the onions are nicely dark and caramelized.
Add the ginger, garlic, and green chiles to the skillet and cook for about two minutes.
Add the ground coriander, cumin, turmeric, cayenne and amchoor powder and stir well to combine the spices with the onion mixture, fry for a minute.
Add the canned tomatoes. Reduce the heat and simmer for about five minutes, stirring often.
Add the chickpeas and about 2/3 cup water, stir then simmer, partially covered, for 20 minutes.
Sprinkle w/ garam masala, stir, cover and cook on low for another 5-10 minutes.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 53 (72%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 151.5mg||5 %|
|Potassium 114.2mg||3 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 4.3g|
|Protein 1g||1 %|
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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: 74
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