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Chana, Tandoori Masala and Shimla Mirch

Ingredients

Chana

  • 5 tbsp oil
  • 2 onion large, chopped
  • 1 tbsp ginger grated
  • 1 tbsp garlic grated
  • 4 tomatoes diced , medium, canned are good
  • 1 tsp tumeric powder
  • 1 tbsp cumin ground
  • 1 tbsp corriander ground
  • 1 tbsp salt
  • 1 tsp chilli powder
  • 4 cup Chick Peas pre-cooked , or 2 cans
  • 2 tbsp lemon juice
  • 1/2 tsp black pepper
  • 2 tbsp Garam Masala

Tandoori Masala

  • 1 lb of anything
  • 3 tbsp yogurt
  • 1 tsp Garam Masala
  • 1 tsp coriander ground
  • 1 tbsp oil
  • 1 tbsp Tandoori Masala red
  • 1 tsp garlic
  • black pepper and salt to taste

Green Pepper and Potatoe Shimlah Mirch

  • 3 green peppers large , including seeds, cut in 1" chunks
  • 4 potatoes medium , peeled and cut into 1" chunks
  • 2 tbsp oil
  • 2 onions large, chopped
  • 2 cloves garlic minced
  • 1 tomato- diced large , 1 cup canned
  • 1 tsp salt
  • 1 tsp corriander ground
  • 1/2 tsp tumeric
  • 1/2 tsp cumin seeds whole
  • 1 cup water
  • 1 1/2 tbsp Garam Masala

Instructions

Chana

  • Heat oil in a saucepan and add onions, ginger, garlic. Cook on high and then on medium heat to brown onions. Add tomatoes, tumeric, cumin, corriander, salt (to breakdown tomatoes), and chilli powder. Cook on med heat and oftenly stirring the pot until the mix is of sause consistency (this is very important for this recipe). Add chick peas to the mix and cook until peas are soft. When the cooking is almost done add black pepper and garam masala. Cook for another 5 minutes. Garnish with fresh corriander and enjoy.

Tandoori Masala

  • Mix all ingredients in a small bowl and mix paste well. Marinate anything with the paste and leave refrigerated overnight or at least 4 hours. Bake or cook over barbecue. Enjoy!

Green Pepper and Potatoe Shimlah Mirch

  • Heat oil in a saucepan and add onions and garlic. Cook on high stirring constantly until onions are lightly carmelized. Add tomatoes, salt, corriander, tumeric and cumin seeds. Cook on medium heat for 5 minutes, stirring frequently. Add water and potatoes to the mix and cook over medium heat until potatoes are half done (about 10 minutes). Add the green peppers and continue cooking until the peppers are no longer crunchy (about 10 minutes), making sure potatoes are not overcooked (mushy). Sprinkle garam masala while stirring and cook for an additional few minutes.