Tantalising Indian Chickpeas Curry

Total Time
24hrs 45mins
Prep 24 hrs
Cook 45 mins

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 Nutrition

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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