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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Also known as Chickpea Curry Ingredients:
1 (15 ounce) can chickpeas, cooked,drained and washed |
1 tablespoon ghee |
1 teaspoon mustard seeds |
1 onion, chopped fine |
4 cloves garlic, chopped |
1 teaspoon fennel |
2 tablespoons curry powder, mixed with water to form runny paste |
1 tablespoon tomato puree |
4 tomatoes, quartered |
salt and pepper |
1 pinch asafetida powder (optional) |
hot water |
1 cup chopped fresh coriander |
Directions:
1. Heat ghee and fry mustard till they begin to pop.
2. Reduce heat, add onion, saute until translucent.
3. Add garlic and fennel and saute for up to 5 minutes.
4. dont let garlic burn.
5. Reduce heat and add curry paste.
6. Fry gently on low heat, constantly moving until water evaporates and paste darkens a little.
7. Add tomato puree, chickpeas and tomatoes with 1/4 pint hot water.
8. Cook gently until water evaporates.
9. Add another 1/4 pint hot water and the salt, pepper and asafoetida.
10. Cook gently until water has evaporated again leaving a dryish curry.
11. Stir in coriander and serve.
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