Using my limited knowledge of Indian spices, I threw this together for leftover Chicken and Chana. Grinding the spices fresh with a mortar and pestle made a world of difference.
1 Can chick peas rinsed = chana
1 Can Tomatoes = tamatar
1 C chicken broth = ?
1 C frozen spinach = palak
1 Onion coarse chopped = Piaz
1/2C leftover Chicken Breast, diced = Murgi
2 T canola oil
2 T Ginger Garlic Paste = Lasun Adrak
5 Cardamom seeds from pods, ground = Elaichi
1 T Fresh Ground Cumin = Jeera
1 T Tumeric = Haldi
1 t fresh ground pepper = kali mirch
1/2 nutmeg grated = Jaipahl
1/2" cinamon grated = Dalchini
salt to taste = namak
Sautee Onion in oil, with spices. Simmer all in a pot until done. Serve over hod Basmati rice.
1 Can chick peas rinsed = chana
1 Can Tomatoes = tamatar
1 C chicken broth = ?
1 C frozen spinach = palak
1 Onion coarse chopped = Piaz
1/2C leftover Chicken Breast, diced = Murgi
2 T canola oil
2 T Ginger Garlic Paste = Lasun Adrak
5 Cardamom seeds from pods, ground = Elaichi
1 T Fresh Ground Cumin = Jeera
1 T Tumeric = Haldi
1 t fresh ground pepper = kali mirch
1/2 nutmeg grated = Jaipahl
1/2" cinamon grated = Dalchini
salt to taste = namak
Sautee Onion in oil, with spices. Simmer all in a pot until done. Serve over hod Basmati rice.
No comments:
Post a Comment