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Tuesday, 28 February 2012
I like this recipe coz its liked equally by kids and adults. Also I use this to make samosa chaat and the extra chickpeas gets transformed into hummus and the leftover curry goes into leftover rolls and curry recipe. How versatile! There are many versions but mine is the easy and tasty one ;)
Chickpeas-1 cup soaked 8 hrs and pressure cooked with salt/2 cans
onion-1 large or 2 small chopped
Gingerl garlic paste- 1 heaped tsp
Spices-2tsp coriander powder,1 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala,1tsp choley masala
Whole spices- 10 peppercorns,cinnamon stick1",saunf/aniseeds-1tsp
tamarind chutney/ketchup-1 tbsp (secret ingredient)
Coriander leaves- for garnishing
1.Pressure cook the soaked chick peas or open 2 cans.
2. In oil, add the whole spices and then the onions,sautee till light brown.
3, Add the ginger garlic paste and green chilli,saute till raw smell goes. Then add the spices and stir for a minute.
4. Add the tomatoes and add salt and cook till it leaves out oil,about 5 min
5.Now add the chickpeas with some of its water. Mix and mash a few chickpeas with the spoon for a thicker gravy.
6. Let it boil and simmer for 15 min. Add the secret ingredient and the coriander leavesand switch off.
7. Serve with bhatura or chappathior naan topped with chopped onions and coriander leaves ,if you like.