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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Henson Estate in Dallas, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Heat ghee in heavy pan.
  2. When heated add onions and garlic and sauté gently for 5 minutes.
  3. Add chilies, turmeric, paprika, cumin, ground coriander and garam masala then fry for 2 minutes stirring frequently.
  4. Add tomatoes, 1 tablespoon cilantro leaves and mint.
  5. Cook stirring for 10 minutes.
  6. Add garbanzos and cook 15 minutes.
  7. Allow to sit covered for a few hours to allow the flavors to blend.
  8. Reheat and serve in a dish with the remaining cilantro.
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