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PrintCHICKPEA CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large saucepan.
- Add the sliced onions to the pan and fry, stirring occasionally, until golden brown.
- Simmer to low flame, add in all the ingredients except the potato and the drained chickpeas. Stir constantly for about 1-2 minutes.
- Add the water to the mixture and stir to mix.
- Add the diced potato and the drained chickpeas to the mixture, cover and cook, stirring for about 5-7 minutes.
- Sprinkle the lemon juice over the curry.
- Transfer the chickpea curry to serving dishes. Serve with Roti.
INGREDIENTS
- 500 grams chickpeas, drained
- 150 grams potato, diced
- 100 grams medium-sized onions, finely chopped
- 50 ml IDHAYAM sesame oil
- 1 inch fresh ginger root, finely chopped
- 4-5 fresh garlic cloves, crushed
- Salt and chilli powder, to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2-3 fresh green chillies
- Fresh coriander leaves
- 150 ml water
- 1 tablespoon lemon juice
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