Recipe courtesy of Julie Sahni
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4 servings



Measure out the spices in separate containers and set aside. Heat oil until smoking. Turn off heat and cool slightly. (If you are using vegetable oil, omit this step.) Heat the oil again over medium high heat. When hot, add cumin and fennel for 10 seconds or until they turn dark brown. Add the ginger and let sizzle for 10 to 15 seconds. Add the onion and fry, stirring constantly for 8 minutes or until they are light golden. Add the chilies, coriander and almonds and cook for 2 more minutes.

Add the peaches and toss to coat with the spices. Stir in the chick peas and mango powder. If mixture looks too thick add a few tablespoons of water. Cover and cook over low heat for 20 minutes or until the peaches are cooked through. Stir in garam masala and salt. Serve.

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