This authentic recipe is from my dear classmate, roommate, and friend, Balpreet, she is from Punjab, India and is quite a good cook! I had the pleasure of living with her in Portugal, where I not only got to taste her dishes but also learned how to cook a few of them...
Ingredients:
1 can chick peas (garbanzo beans)
4 tomatoes or can of diced tomatoes
diced onion
2 tablespoons saffron
1 teaspoon-1 tablespoon Bombay Biryani Masala spice (depending on how spicy you like it)
diced red chili pepper (if you like it HOT)
fresh, sliced cilantro/coriander
1 can chick peas (garbanzo beans)
4 tomatoes or can of diced tomatoes
diced onion
2 tablespoons saffron
1 teaspoon-1 tablespoon Bombay Biryani Masala spice (depending on how spicy you like it)diced red chili pepper (if you like it HOT)
fresh, sliced cilantro/coriander
1/2 teaspoon cumin (optional...good for digestion, according to Balpreet!)Directions:
Fry up onions, add diced tomatoes and mash the tomatoes while it simmers, until it turns into a puree. Add 1/4 c. water. Add spices. Simmer for 10 minutes. Add chick peas and more water (if needed). Simmer for 10 minutes. Taste and add cilantro/coriander and more spices, if needed. Enjoy on top of hot basmati rice! This will feed about 3 people, double the recipe if you have more stomachs to satiate.
