Punky’s Vegetarian Tikki Marsala

Tuesday, April 29th, 2014


  • ½ an onion, chopped
  • 1 Tbsp. garam marsala
  • 2 Tsp of ground ginger
  • 1 jalepeno, serrano, or similar chile, finely choped
  • 1 Tblsp. tomato paste
  • ½ tsp salt
  • 2 16 ounce cans of chick peas (garbanzo beans)
  • 1 28 ounce can of crushed tomatoes
  • ½ cup of Greek style yogurt


  1. Sautee onion and in olive oil for five minutes.
  2. Add garam marsala and ginger
  3. Add chile pepper.
  4. Add tomato paste
  5. Season with salt
  6. Add two regular sized cans of chick peas, drained
    Add large can of crushed tomatoes
  7. Bring to a boil then turn the heat down to warm
  8. Add yogurt, 1/4 cup or so of chopped fresh cilantro right before serving
  9. Serve over basmati rice with a salad and naan bread.

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