Chickpeas Curry

Name: Chickpeas Curry
Total time: 1500 s
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Chickpeas; 1 Onion; 1 Tomato; 2 Green Chillies; 2 clove Garlic; 1 piece Ginger; 2 tsp Chilli Powder; 1 tbsp Coriander Powder; 1/4 tsp Turmeric Powder; 1/2 tsp Garam Masala; 200 ml Milk; 1/2 tsp Mustard Seeds; 1 stick Curry Leaves; 2 stick Coriander Leaves; Oil; Salt; Hot Water

Pen Friend @cook_2939824

Planet Earth

You can add coconut milk instead of milk. I was out of it. So I tried to substitute it with milk & it turned out okay. If you want you can add a few cinnamon sticks, crushed cardamom & cloves, few minutes before turning off the stove. Tomato can be avoided if you don't like it.

Pen Friend @cook_2939824

Saved

Ingredients

25 mins

4 servings

300 gramsChickpeas
1Onion
1Tomato
2Green Chillies
2 cloveGarlic
1 pieceGinger
2 tspChilli Powder
1 tbspCoriander Powder
1/4 tspTurmeric Powder
1/2 tspGaram Masala
200 mlMilk
1/2 tspMustard Seeds
1 stickCurry Leaves
2 stickCoriander Leaves
Oil
Salt
Hot Water

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Steps

25 mins

1

Soak the chickpeas in water for at least six hours prior to cooking. Cook the chickpeas well.
2

Heat some oil in a pan. Add the mustard seeds. After one minute, add the chopped onion. Saute.
3

When the onion starts to become translucent, add the curry leaves, ginger-garlic paste & green chillies. Cook till onion turns brown.
4

Grind or chop the tomato into small pieces & add it to the pan. When it's cooked, add all the powders, garam masala & salt. Add little hot water.
5

Chop the coriander leaves & add it. Stir well. Now add the cooked chickpeas & mix.
6

Add milk. Stir occasionally till gravy thickens.