Garbanzos Masala

Name: Garbanzos Masala
Ingredients: 1 onion (about 8 oz.), peeled and chopped; 2 fresh jalapeno chilies (2 to 3 oz. total), rinsed, stemmed, seeded, and chopped; 1 tablespoon minced fresh ginger; 1 tablespoon salad oil; 1/2 cup finely chopped fresh cilantro; 1 tablespoon curry powder; 1 1/2 teaspoons garam masala; 1/2 teaspoon sugar; 1 can (15 to 16 oz.) garbanzos, drained; 2 to 3 firm-ripe tomatoes (1 lb. total), rinsed, cored, and chopped (including juice); About 1 cup plain yogurt; Salt

12 ingredients

3 steps

Ingredients

1 onion (about 8 oz.), peeled and chopped
2 fresh jalapeno chilies (2 to 3 oz. total), rinsed, stemmed, seeded, and chopped
1 tablespoon minced fresh ginger
1 tablespoon salad oil
1/2 cup finely chopped fresh cilantro
1 tablespoon curry powder
1 1/2 teaspoons garam masala
1/2 teaspoon sugar
1 can (15 to 16 oz.) garbanzos, drained
2 to 3 firm-ripe tomatoes (1 lb. total), rinsed, cored, and chopped (including juice)
About 1 cup plain yogurt
Salt

Directions

1

In a 10- to 12-inch frying pan over medium-high heat, combine onion, chilies, ginger, and oil; stir often until onion is lightly browned, 6 to 8 minutes.
2

Add 1/4 cup chopped cilantro, curry powder, garam masala, and sugar; stir until fragrant, about 30 seconds. Stir in garbanzos and all but 1/2 cup of the tomatoes, then add 1/2 cup water. Boil over medium-high heat, stirring often, until tomatoes have disintegrated and most of the liquid has boiled away, about 8 minutes. Remove from heat, stir in 1 cup yogurt, and season to taste with salt.
3

Pour into a bowl; top with remaining chopped cilantro, chopped tomatoes, and more yogurt to taste.