MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chana Kurma (Spicy Chickpeas)
 Categories: Indian
      Yield: 1 Batch
 
      1 c  Chickpeas; washed
    1/2 c  Paneer; cubed
      2    Onions; grated
    1/2 c  Tomatoes; chopped
      1 tb Fresh ginger; grated
      1 tb Cilantro; chopped
      2 tb Oil
      1 ts Salt
      3 c  Water
      2    Black cardamom pods
      2    Cinnamon sticks (1")
      4    Cloves
      2    Bay leaves
    1/2 ts Turmeric
      1 tb Ghee
 
  Wash and soak beans overnight. The next day, drain beans and discard
  water. Heat oil in a pressure cooker and sauté onions. Add ginger,
  cinnamon, cloves, cardamom pods, and bay leaves. Sauté for
  2 minutes, add tomatoes, and cook. Lightly mash with ladle until
  well blended. Mix in soaked beans, salt, turmeric, and sauté for
  another minute. Add 3 cups water and cover. Cook and bring to
  maximum pressure. Reduce heat and cook for 15 minutes. In separate
  pan, heat ghee and lightly sauté paneer cubes. When cooker cools,
  remove lid and add lightly fried paneer cubes. Simmer for another
  2 minutes.
  
  Recipe by The Taste Divine by Vanamali, 1993
 
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