Chickpea Curry

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Serves
6-8
Prep Time: 15 Min Cook time: 45 Min

Ingredients

  • Chickpea2 cups
  • Onion1 Meduim finely chopped
  • Tomatoes4 large finely chopped
  • Bay Leaves2-4
  • Garlic4 cloves grated
  • Paprika 1 Tablespoon
  • Cayenne powder1 Tablespoon
  • SaltTo Taste
  • Melted Ghee 1/2 cup
  • Coriander Powder2 Tablespoons
  • Table Cream1/2 cup
  • Plain Yogurt1/2 cup
  • Water6 cup
  • Tumeric1 Teaspoon
  • Black Pepper1 Tablespoon
  • Dry Red Chili2-4
  • Ginger1 Tablespoon, Grated



Instructions

  1. Wash the chickpeas and soak it for 1-4 hours.
  2. In a pressure cooker add 6 cups water, salt, and chickpeas, and cook for 15-20 minutes or until it cooks well. Set aside.
  3. In a pan add oil and cook dry red chili, garlic, ginger, bay leaves and onion until onion is lightly brown.
  4. Add turmeric, coriander powder, black pepper, paprika, cayenne and salt to taste.
  5. Then, add tomato and cook it on medium heat for some time. When you get a nice gravy, add the table cream and plain yogurt and cook again for some other time until the sauce separates oil on edges of the pot.
  6. Now, add the boiled chickpeas and mix well then cook for 15 -20 minutes on low heat .
  7. Final touch, sprinkle some chopped coriander and serve.

 

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