Tantalising Indian Chickpeas Curry |
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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 4 |
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This is so mouth watering, you simply have to try this!!!! I found the recipe in the Foodcourt column by Anjali Vellody of the Weekend magazine. Ingredients:
100 g chickpeas (available at any indian grocery store) |
1 large potato, washed, peeled and diced |
2 tablespoons pure wesson canola oil |
1/2 teaspoon cumin seed |
1/4 teaspoon ground fenugreek |
1/4 teaspoon asafetida powder |
1/2 teaspoon coriander powder |
1/2 teaspoon turmeric powder |
1/2 teaspoon red chili powder |
salt |
1 cup plain yogurt |
2 1/2 cups water |
1/2 teaspoon garam masala powder |
3 tablespoons fresh coriander leaves, washed and finely chopped |
Directions:
1. Soak the chickpeas overnight in water.
2. The next day, drain out the water.
3. Put the chickpeas in a large and wide pot.
4. Add fresh water and boil the chickpeas in it on high heat.
5. Heat oil in a pot.
6. Add cumin seeds and allow to splutter.
7. Once they stop spluttering, add the potato cubes.
8. Stir-fry on high heat for 5 minutes.
9. Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
10. Mix thoroughly.
11. Stir in 1 cup of thick yogurt{I use plain fat-free}.
12. Cook, stirring every 2 minutes, for 10 minutes.
13. Add the boiled and drained chickpeas.
14. Stir in 2 1/2 cups of water.
15. Bring to a boil.
16. Lower flame, cover and cook for 5 minutes on low heat.
17. Remove from flame.
18. Garnish with garam masala powder and corriander leaves.
19. Serve hot over long-grain Basmati white rice.
20. Enjoy!
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