Tantalising Indian Chickpeas Curry
- 100 g chickpeas (available at any Indian grocery store)
- 1 large potato, washed, peeled and diced
- 2 tablespoons pure wesson canola oil
- 1/2 teaspoon cumin seed
- 1/4 teaspoon ground fenugreek
- 1/4 teaspoon asafoetida powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- salt
- 1 cup plain yogurt
- 2 1/2 cups water
- 1/2 teaspoon garam masala powder
- 3 tablespoons fresh coriander leaves, washed and finely chopped
- 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!
chickpeas, potato, canola oil, cumin, ground fenugreek, asafoetida powder, coriander powder, turmeric powder, red chili powder, salt, plain yogurt, water, garam masala, fresh coriander leaves
Taken from www.food.com/recipe/tantalising-indian-chickpeas-curry-111387 (may not work)