Tantalising Indian Chickpeas Curry

May 24, 2023May 24, 20230 1
Tantalising Indian Chickpeas Curry for your lunch or dinner
in Curry

Prep

8 hours

Cook

1 hour

Ready In

9 hours

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

100 g chickpeas ( available at any Indian grocery store )
1 large potato , washed , peeled and diced
2 tablespoons pure wesson canola oil
1/2 teaspoon cumin seed
1/4 teaspoon ground fenugreek
1/4 teaspoon asafoetida powder
1/2 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
salt
1 cup plain yogurt
2 1/2 cups water
1/2 teaspoon garam masala powder
3 tablespoons fresh coriander leaves , washed and finely chopped

Nutrision Information

Servings Per Recipe
4
Calories
325
Sugar
6g
Fat
14g
Indian cuisine is renowned for its use of bold spices and flavors. This vegetarian Indian chickpea curry is a traditional dish enjoyed across the country. It's hearty and wholesome and can be made in a pressure cooker or on the stove. The key to making a good Indian curry is in the spices used, which give it that distinct flavor and aroma. This chickpea curry is a great dish for lunch or dinner and can be enjoyed as is or as a side dish to rice or naan bread.

Instructions

1.Soak the chickpeas overnight or for at least 8 hours in a large bowl with plenty of water.
2.In a pressure cooker or large saucepan, heat the canola oil over medium heat. Add the cumin seed and fry until fragrant.
3.Add the fenugreek, asafoetida, coriander powder, turmeric powder, red chili powder, and salt. Fry for 1-2 minutes.
4.Add the diced potato and fry for another 2-3 minutes.
5.Add the yogurt and water, and stir well.
6.Drain the soaked chickpeas and add them to the pot. Stir well.
7.Cover the pot and bring to high pressure in a pressure cooker or simmer on low heat for 1 hour until the chickpeas and potatoes are tender.
8.Remove from heat and let the pressure release naturally if using a pressure cooker.
9.Stir in the garam masala powder and chopped coriander leaves.

PROS

This vegan Indian chickpea curry is rich in protein and dietary fiber.

It is packed with flavor and can be adjusted to taste with more or less spice.

It can be served as a main dish or as a side dish with rice or naan.

CONS

This recipe takes some time and effort to prepare and cook the chickpeas.

It may also be too spicy for some palates.

HEALTH & BENEFITS

Chickpeas are a good source of protein and dietary fiber which can aid in digestion and weight management.
The spices used in this recipe like turmeric, fenugreek, cumin and asafoetida have been linked to various health benefits like anti-inflammatory and antioxidant properties.

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