Cooking time: 30 mins
Ingredients
Ingredients
- Chickpeas (black) - 1cup (200gms)
- Onion - 1
- Tomato- 1
- Jeera-1tsp
- Green chilli-2
- Curry leaves
- Ginger garlic paste -1tsp
- Coriander powder-1tsp
- Chilli powder -2tsp
- Garam masala -1and half tsp
- Turmeric powder-1/2tsp
- Jeera powder-1/2tsp
- Amchur powder-1/2tsp
- Coconut-1/4cup
- Cashew nuts-5
- Poppy seeds-1/4tsp
- Coriander leaves
- Oil,butter-1tsp
- Salt
- Soak chickpeas in water overnight. cook the soaked chickpeas in a pressure cooker for 4-5 whistles.
- In a pan add oil and butter. once butter melts add jeera and onion. After 3 mins add ginger garlic paste, green chillies and curry leaves.
- Cook till the raw smell of ginger garlic paste is gone.
- Then add tomatoes cook for 2 -3 minutes (it should be mixed properly with onion paste), add chilli powder, coriander powder, turmeric powder,garam masala, jeera powder and amchur powder.
- Add little water for masalas .once the masalas cooked well add chickpeas ( water used for cooking chickpeas) can be used at this stage and salt.
- Close and cook for 10-15 mins.
- Grind coconut, cashews and poppy seeds in a thick paste by adding little water.
- Add the grounded paste in the curry and cook for another 5 mins.
- Garnish with coriander leaves.
- This curry can be eaten with dosa, chapati, variety rice.
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