Chickpeas Curry
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.
Chickpeas Curry
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.
Cooking Instructions
- 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.
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