MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chana Masala (Potato/Chickpea Curry)
 Categories: Indian, Vegetarian
      Yield: 2 Servings
 
  1 1/2 tb Canola oil
    1/2 ts Cumin seeds
    1/2 lg Onion; thinly sliced
      1 lg Jalapeno pepper; minced
           - or other green hot pepper
      1 ts Garlic paste
      1 ts Ginger paste
    1/2 ts Salt
     15 oz Can diced tomatoes;
           - undrained
      1 ts Tandori masala powder
    3/4 ts Turmeric
      1 ts Hot madras curry powder
      1 lg Baking potato;
           - washed, peeled
    1/2 c  Water
  1 1/2 c  Canned chickpeas;
           - rinsed and drained
      1 tb Fresh cilantro (optional)
 
  Measure all ingredients before you start.
  
  Heat oil in heavy bottomed pot over medium high heat. Add cumin
  seeds and once they start to pop, about 30 seconds, add the onion
  and saute the onion until it starts to brown slightly. Add Chili
  pepper, garlic, and ginger, and stirr.
  
  Quickly add the tomatoes and let simmer for about 5 minutes.
  
  Cut potatoes into bite size pieces, 1/2" dice or slightly bigger.

  Reduce heat to medium add the salt coriander, garam masala, and
  turmeric, and stir well. Add potatoes, stirring to coat with the
  mixture. Add 1 cup water and bring to a boil
  
  Reduce heat to low, cover and simmer for 10 minutes or until the
  potatoes are beginning to get soft. Add the chickpeas and 1/4 cup
  more water and let simmer on low for another 15 minutes.
  
  Remove from heat and add the cilantro.

  Tested 2/22/11. Made two servings, sent to Bryan to taste test.
 
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