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    Indian Chickpea Curry

    Uploaded by

    karma cola
    This recipe provides instructions for making an easy Indian chickpea dish. It involves simmering canned chickpeas in water and spices to pre-cook them. Then sautéing onions and making a spice mixture by cooking tomatoes, garam masala, chili powder, and other spices. The pre-cooked chickpeas and simmering liquid are added to the spice mixture and simmered for 20 minutes to develop flavor. The finished dish is garnished with clarified butter, additional spices, and cilantro.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Indian Chickpea Curry

    Uploaded by

    karma cola
    22 views2 pages
    This recipe provides instructions for making an easy Indian chickpea dish. It involves simmering canned chickpeas in water and spices to pre-cook them. Then sautéing onions and making a spice mixture by cooking tomatoes, garam masala, chili powder, and other spices. The pre-cooked chickpeas and simmering liquid are added to the spice mixture and simmered for 20 minutes to develop flavor. The finished dish is garnished with clarified butter, additional spices, and cilantro.

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    recipe

    Original Title

    Indian chickpea curry

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    © © All Rights Reserved

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    This recipe provides instructions for making an easy Indian chickpea dish. It involves simmering canned chickpeas in water and spices to pre-cook them. Then sautéing onions and making a spice mixture by cooking tomatoes, garam masala, chili powder, and other spices. The pre-cooked chickpeas and simmering liquid are added to the spice mixture and simmered for 20 minutes to develop flavor. The finished dish is garnished with clarified butter, additional spices, and cilantro.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    22 views2 pages

    Indian Chickpea Curry

    Uploaded by

    karma cola
    This recipe provides instructions for making an easy Indian chickpea dish. It involves simmering canned chickpeas in water and spices to pre-cook them. Then sautéing onions and making a spice mixture by cooking tomatoes, garam masala, chili powder, and other spices. The pre-cooked chickpeas and simmering liquid are added to the spice mixture and simmered for 20 minutes to develop flavor. The finished dish is garnished with clarified butter, additional spices, and cilantro.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 2

    Easy to Cook Indian Garbanzo Dish

    Prep Time: 15 minutes Cook Time: 1 hour


    Total Time: 1 hour 15 minutes
    Servings: 5
    Calories: 248 kcal
    Ingredients

    To simmer (pre-cook)

    2 cans of chickpeas
    5-6 green cardamom pods
    4-5 black peppercorn
    2 bay leaves
    2 cinnamon sticks
    2 tea bags salt, to taste 5 cups water

    For the spice mix

    1 tablespoon oil
    3-4 cloves
    3/4 cup pureed onions, from 2 small onions
    2 teaspoons ginger-garlic paste
    4 medium pureed tomatoes,
    3 teaspoons chole/channa masala (bought from any Indian store)
    1/2 teaspoon red chili powder, or to taste 1/2 teaspoon paprika powder
    3/4 teaspoon cumin powder
    salt, to taste

    To garnish

    1 tablespoon ghee (clarified butter)


    1/4 teaspoon garam masala
    1/2 tablespoon crushed dried fenugreek leaves
    2 tablespoons chopped fresh cilantro

    Instructions
     Drain the water from canned chickpeas and lightly simmer in fresh water (just enough to cover the
    chickpeas) with 2 tea bags, bay leaves, cardamom, cinnamon stick, and salt for 3-4 minutes. Remove
    from heat, and discard tea bags.
     Do not discard the water and spices.
     In a wok, heat 1 tablespoon of oil.
     Once hot, add cloves and grated onions. Fry the onions till the raw smell goes away and they are
    light golden brown in color.
     Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
     Now add the tomato puree, stir and let it cook for 12-15 minutes on medium-low flame. Cover the
    pan to prevent the mixture from splashing.
     Add the chole/channa masala, red chilli powder, paprika powder, cumin powder, salt and mix for a
    1-2 minutes.
     Add the chickpeas next and stir until they are coated with the spices -- around 2 minutes.
     Add the water and spices used to simmer the chickpeas, cover the pan and let everything simmer at
    medium-low flame for around 20 minutes. The gravy will thicken, so add water accordingly.
     Sprinkle some garam masala, dried fenugreek, and garnish with chopped coriander leaves.
     Serve with naan or plain rice.

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