Measure out the spices in separate containers and set aside. Heat oil until smoking. Turn off heat and cool slightly. (If you are using vegetable oil, omit this step.) Heat the oil again over medium high heat. When hot, add cumin and fennel for 10 seconds or until they turn dark brown. Add the ginger and let sizzle for 10 to 15 seconds. Add the onion and fry, stirring constantly for 8 minutes or until they are light golden. Add the chilies, coriander and almonds and cook for 2 more minutes. Add the peaches and toss to coat with the spices. Stir in the chick peas and mango powder. If mixture looks too thick add a few tablespoons of water. Cover and cook over low heat for 20 minutes or until the peaches are cooked through. Stir in garam masala and salt. Serve. Yield: 4 servings Garam Masala: 1/4 cup cumin seeds 1/4 cup coriander seeds 1 1/2 tablespoons cardamon seeds 2 whole cinnamon sticks, 3 inches long 1 1/2 teaspoons whole cloves 3 tablespoons black peppercorns 4 bay leaves, broken up 1/2 teaspoon mace (optional) Dry roast the spices, except mace, stirring constantly for 2 minutes or until it extrudes a spicy aroma and turns several shades darker. Let cool completely and then grind with mace to a fine powder. Store in an air tight container up to 3 months. Yield: 3/4 cups Recipe by: Cooking Live Show #8886 (2) Posted to MC-Recipe Digest V1 #629 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (586g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 78 (16%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 32.2mg||1 %|
|Potassium 2019mg||53 %|
|Total Carbohydrate 99.1g||29 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 83.4g|
|Protein 14g||20 %|
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Calories per serving: 486
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