Ready in 1 hour
Chick peas are often referred to as Garbanzos or chana and are a good source of proteins. They come in two or three varieties. The most popular are the fairly large white chick peas often called Kabuli Chana, the small dark brown variety or a strange almost greeny colour.. They can be cooked in lots of different styles and also served with rotlis, puris or bhaturas. They can also be eaten boiled in salads or bhels or even fried to be eaten as a snack.
1. Lightly warm the cumin in a wok or saucepan until you get the lovely cumin fragrance
2. Add the 2 tablespoons cooking oil to this, add the cloves and cinammon and allow the cumin to cook until it looks dark.
3. Add the potatoes, stir well and allow to cook for 5-7 minutes or until potatoes start to soften.
4. Add the garlic and tomatoes to the mixture and stir.
5. Add all the spices, lemon and jaggery to the tomato mixture.
6. Cook all the ingredients until the tomatoes go soft and homogenous.
7. Add the boiled chick peas to the mixture and cook for a further 10 minutes on a medium heat.
8. Remove the chick pea curry to a serving dish and sprinkle it with some chopped onions, green chillies and coriander.
9. Some people add tamarine sauce to this curry but this is an acquired taste so do add tamarine if like me you like the sweet and sour taste.
10. This curry should be served hot with any of the Indian breads.
11 You can also serve this as a starter by serving it as a topping over Alu tikkis. (Alu tikkis are potato pattis stuffed with peas).
BarbaraSolberg 1y agoI used canned tomatoes with the liquid turned out great.
Healthymommy 1y agoWinner! Amazing non meat dish with great flavor and is done in 30 min (I used canned chickpeas for a shortcut). I skipped the brown sugar and actually browned my onions with the potatoes and then added a cup of chopped spinach for more color.
maddie17 3y agoI made this, and really enjoyed it! I'm new to cooking such beautiful, rich food. I added some carrots before the chickpeas so they would have time to soften, and added 1/3 cup water then too, to give the very thick curry something to reduce into. It worked out really well, and didn't end up runny! I also used brown sugar instead of that spice that I don't have. It was such a deep, warm flavor. I'm glad I have a second serving in the fridge for tomorrow! Thank you, Princess5409!
Princess5409 5y ago[I posted this recipe.]