Sunday, August 7, 2011

Chickpeas and Aloo Curry

                       Chickpeas: 2 cups
                       Potato: 2 (Peeled and chopped into 1'' piece)
                       Onion( medium): 1 ( chopped)
                       Tomato: 2
                       Turmeric Powder: pinch
                       Chilli Powder: 1/2 tspn or according to taste
                       Coconut Powder: 1/2 cup
                       Coriander Leaves: 5-6 strands
To Dry Roast:
                         Coriander seeds: 2 tbspn
                         Cumin seeds: 1 tbspn
                         Black Peppercorns: 1 tspn
                         Poppy seeds(gasagase): 1 tspn
                         Cinnamon: 2'' piece
                         Cardamom: 2
                         Cloves: 3-4
                 1. Soak Chickpeas for 4-5 hrs or overnight.
                 2. Roast the ingredients listed for dry roast one by one. keep it aside.
                 3. Grind together roasted ingredients, coconut powder, chilli powder, tomato, 1/2 onion, coriander leaves using enough water. Keep it aside.
                 4. Heat oil in a Pressure cooker, add chopped onion, salt and turmeric powder. Saute for a min.
                 5. Add  grinded masala and fry for 2 mins.
                 6. Add chopped potato and chickpeas. Add 1 cup water and adjust the consistency. check for salt. Close the lid and cook for 1 whistle.
                 7. Serve with Roti, Puri or Rice.


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