Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------YIELD: 6 SERVINGS--------------------------
4 lg Onions
1/2 c Clarified butter
++ or margarine
2 ea Tb Tomato paste
1/2 ts Tamarind paste
3 ea Green chiles
++ split in half lengthwise
Salt and red pepper
1 ts Whole cumin
1 ts Chopped fresh cilantro
3 ea Potatoes, peeled
32 oz Chickpeas, canned
1 pn Garam masala

Slice onions lengthwise. Heat butter or margarine in a wide pot. Add
onions and saute until light brown, stirring occasionally. Add tomato
paste, tamarind, chiles, salt, red pepper, cumin and cilantro. Stir
to blend evenly. Peel and cut potatoes into small pieces. Add to pot
and stir over medium-high heat for about 10 minutes. Drain chickpeas
and add to pot. Simmer and stir about 45 minutes, adding water if
necessary to keep the mixture from drying out. It should not be
soupy; use added liquid to keep it from burning. When potatoes are
tender, sprinkle with garam masala. Serve with rice or naan. Yield: 6
to 8 servings as part of a large meal. Recipe from Louisville
pediatric cardiologist Surgeet Singh. In Food Editor Sarah
Fritschner's 01/28/90 "Home Cooking Indian Style" article in "The
(Louisville, KY) Courier-Journal 'Magazine.'" Pp. 25-26. Posted by
Cathy Harned.

Submitted By SAM WARING On 5-27-95

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