Tantalising Indian Chickpeas Curry

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the chickpeas overnight in water.
  • The next day, drain out the water.
  • Put the chickpeas in a large and wide pot.
  • Add fresh water and boil the chickpeas in it on high heat.
  • Heat oil in a pot.
  • Add cumin seeds and allow to splutter.
  • Once they stop spluttering, add the potato cubes.
  • Stir-fry on high heat for 5 minutes.
  • Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
  • Mix thoroughly.
  • Stir in 1 cup of thick yogurt{I use plain fat-free}.
  • Cook, stirring every 2 minutes, for 10 minutes.
  • Add the boiled and drained chickpeas.
  • Stir in 2 1/2 cups of water.
  • Bring to a boil.
  • Lower flame, cover and cook for 5 minutes on low heat.
  • Remove from flame.
  • Garnish with garam masala powder and corriander leaves.
  • Serve hot over long-grain Basmati white rice.
  • Enjoy!
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