You can serve this with naan, chappatis or even simple boiled rice
2 tsp mustard seeds
2 tsp cumin seeds
3-4 curry leaves
3 medium onions chopped
2tbsp garlic puree/4 cloves crushed
2tbsp ginger puree/3 inch peice crushed
1 1/2 tsp salt
3 green chillies
1 tsp hot curry powder
2 tbsp tomato puree
1 x tin chopped tomatoes
3 x tin chickpeas -water drained
3-4 medium potatoes chopped into chunks par boiled
Fresh coriander chopped for garnishing
Fresh coriander chopped for garnishing
- Start by heating a little oil in a large pan on a meduim heat. Add the mustard seeds, cumin seeds & curry leaves. Cook the spices together until the mustard seeds begin to pop.
- Add in the ginger, garlic and chopped onions. Cook the onions until they are completley soft, and lightly golden. If the mixture begins to catch, add a splash of water.
- Add in the green chillies and salt, continue to cook on a 9medium heat until the chillies begin to soften
- Stir in the tomato puree, curry powder and chopped tomatoes. Lower the heat, stirring occasionally until the oil begins to separate from the curry masala and the tomatoes begin to mush a little. You can speed this up slightly by mashing evverthing together with a potato masher.
- Turn the heat up a little, add in the chickpeas stirring intermittently.
- Cook until the chick peas slightly darken in colour & the masala sticks to the chickpeas. The oil should start to separate and appear more visble, any moisture in the pan should have completely evaporated and you should be left with quite a dry mixture.
- Carefully add in the par boiled potaotes and again stir intermittently until the potatoes are completely cooked through.
- Pour in 150-200ml of water and leave to simmer on a low heat for a couple of minutes until the curry has thicked up a little. If you prefer it to be the consistency of a bhuna & slighty hotter, add just a splash of water to loosen and do not simmer
- Garnish with coriander just before serving
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