Chickpea curry is one of my all time favourite vegetarian recipe! It’s so easy to make and very tasty with roti, puri and jeera rice.
Preparation of Chickpea Curry
Ingredients:
Chickpeas (250 grms)
Oil (5 tbs)
Salt (1 and a half tbs )
Jeera (1/2 tbs)
Onions (2)
Bay Leaves (2)
Cinnamon (2 small sticks)
Cloves (4)
Ginger Garlic Paste (1 tbs)
Garam Masala Powder (1/2 tbs)
Green Chillis (4)
Turmeric Powder (1/4 tbs)
Red Chilli Powder (1 tbs)
Dhaniya Powder (2 tbs)
Coconut Powder (2 tbs) / Coconut Milk (1/2 small cup)
Kasuri Methi (handful)
Coriander Leaves (handful)
Take 250 grams of chickpeas, wash it, and soak it in water overnight.Take a pressure cooker, add the soaked chickpeas, and add 1 tablespoon of salt.Switch on the gas. After 6 whistles, swith off the gas and put it aside. Cut the following ingredients into small pieces: 2 onions, 3 tomatoes, coriander, green chillies, kasuri methi. Keep them aside.Take a pan and add 5 tablespoons of oil. After heating the oil, add the following ingredients one at a time: jeera, bay leaves, cinnamon, cloves, green chillis and onions, and fry it over a slow flame. When the onions become brown in colour, add ginger garlic paste and garam masala, and fry it for 1 minute. Now, add the tomatoes and a little salt, and fry it for 5 minutes.When the tomatoes become very soft, add red chilli powder, dhaniya powder, chenna masala powder and coconut powder, and fry it for 2 minutes. Add the boiled chickpeas with water, mix it, and let it cook.If it’s needed, add some more water and cook it until the gravy becomes thick and the chickpeas become soft.When the curry becomes thick like this, add coriander and kasuri methi, and cook it for 5 minutes. Check whether the chickpeas are soft or hard and if it’s hard, cook it for some more time.Now, your chickpea curry is ready to serve with roti, puri, and jeera rice!
Indu's Kitchen 