Chickpeas in a yogurt sauce

Name: Chickpeas in a yogurt sauce
Total time: 1200 s
Yield: 4 People
Cuisine: British
Ingredients: 2 cups Kabuli Chana (White Chickpeas), soaked overnight and boiled; 2-3 tablespoons Mustard oil; 2-3 Cloves (Laung); 1 inch Cinnamon Stick (Dalchini); 3 green cardamom; 1 teaspoon Cumin seeds (Jeera); 1 tsp cumin pd; 3/4 teaspoon Garam masala powder; 1 tablespoon Coriander Powder (Dhania); 1/2 tablespoon Turmeric powder (Haldi); 1 tsp Salt to taste; 2-3 Green Chillies, slitted; 2 cups Greek Yogurt, beaten till smooth; 1 / 4 cup Cashew nuts; 1 tsp Fennel seeds; 1 tablespoon Ghee

Soma Chakraborty jhalmuri863 @cook_108089937

I love this dish as it's no need of lots of ingredients. A very simple recipe usually come from Himachal Pradesh. I bet you definitely love it. #global #globalblackapronchallenge #globalapron #chickpeas #yogurt #chanamadra

Soma Chakraborty jhalmuri863 @cook_108089937

Saved

Ingredients

20 minutes

4 People

2 cupsKabuli Chana (White Chickpeas), soaked overnight and boiled
2-3 tablespoonsMustard oil
2-3 Cloves(Laung)
1 inchCinnamon Stick (Dalchini)
3green cardamom
1 teaspoonCumin seeds (Jeera)
1 tspcumin pd
3/4 teaspoonGaram masala powder
1 tablespoonCoriander Powder (Dhania)
1/2 tablespoonTurmeric powder (Haldi)
1 tspSalt to taste
2-3Green Chillies, slitted
2 cupsGreek Yogurt, beaten till smooth
1/ 4 cup Cashew nuts
1 tspFennel seeds
1 tablespoonGhee

Saved

Steps

20 minutes

1

To begin making the recipe, grind together cashewnuts, fennel seeds and yogurt in a mixer grinder.
Keep it aside.
2

Heat 2 tablespoons of mustard oil along with 1 tbsp ghee to smoking point on medium heat.
3

Add cumin seeds, bay leaves, cloves, cardamom and cinnamon.
4

Next, add all the dry spice like cumin pd, coriander pd, turmeric pd, Kashmiri Lal mirch pd and garam masala pd in yogurt mixture.
5

Now turn the heat on low and add beaten yogurt. Keep stirring the mixture until yogurt leaves oil well.
6

Add cooked chickpeas and mix it well. Add salt to taste and chopped coriander.
7

Add some slit green chillies and let it cook for 2 to 4 minutes more.
8

Increase the heat to medium and continue stirring till yogurts starts to boil. Stirring is important to avoid the yogurt from breaking up or cuddle.
9

Cook it for another 5-6 minutes until it is cooked and reaches the right consistency.
10

Do remember that the gravy thickens as it cools down. Serve Himachali Chana Madra with steamed rice or parathas and salad for a perfect lunch or dinner.
11

It's mouthwatering dish which I love to have with naan. Enjoy 😊 🌻