Indian Chick Pea Curry Recipe

1. Put onion in a Cuisinart and pulse until slushy
   
   
2. Melt the ghee in a pan and add onion. Saute the onion slowly until it dries and turns slightly golden. Do not scorch. Use a spreading motion across the hot parts of the pan, and if it browns too fast, remove the pan from the heat momentarily.
   
   
3. Pulse the ginger and garlic and then add to the pan. Saute for another 2 minutes. Add a little water if it dries too fast.
   
   
4. Move ingredients to the sides of the pan and add asofetida to the middle. Saute for a few seconds, then stir into the onion/garlic/ginger mixture. Toss in remaining spices and stir for a minute.
   
   
5. Add tomatoes and a little water. Stir for 2 more minutes until well sauteed. Then add chick peas and remainder of water. Mix well and cover on low heat. Let simmer for about 5 minutes then serve over basmati rice.
   
   

Nutrition Facts

Serving Size 265.7g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 603 Calories from Fat 132

% Daily Value*

Total Fat 14.7g 23%

Saturated Fat 4.6g 23%

Trans Fat 0.0g

Cholesterol 15mg 5%

Sodium 622mg 26%

Total Carbohydrates 93.8g 31%

Dietary Fiber 26.0g 104%

Sugars 17.2g

Protein 28.4g

Vitamin A 8% • Vitamin C 18% Calcium 18% • Iron 55%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

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Calorie Breakdown (?)

Daily Values (?)

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in cholesterol High in dietary fiber Very high in manganese