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Punjabi-Style Chloe Chickpea Curry Recipe

  • Serving
    8 People
  • View
    218

Ingredients

Family Story

My family loves trying new foods and exploring different culinary challenges. Lately (the past year or so) we have been experimenting a lot with Spanish food. This was a great discovery for use because it played with many flavors we were familiar with and liked in ways we had not thought of before. This recipe also got me to eat chickpea’s a food I have not really liked previously. Overall we have had this dish a couple of times in the past year, and although it can be a little difficult and take a while we have found it is worth every minute.

Directions

1 Step

Gather Ingredients

2 Step

Grind 2 of the onions, the tomato’s, the curtains, and the ginger and garlic paste together into a smooth paste in the food processor. Add 1 can of diced tomatoes. Use immersion blender to create paste

3 Step

Heat the vegetable oil in a deep, thick-bottomed pan on medium heat

4 Step

Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant Add the remaining sliced onion and fry until light folded color. Add the onion tomato paste you made earlier and fry till oil begins to separate from the paste

5 Step

Add the dry, powdered spices-cumin, coriander, red chili, turmeric, and Garamond masala powders. Sauté, stirring frequently, for 5 more minutes

6 Step

Now add the chickpeas to the masala you fried up earlier. Stir and mix everything well.

7 Step

Add salt to taste and enough hot water to make the gravy - about 1 1/2 - 2 cups. Simmer and cook covered for 10 minutes.

8 Step

Use a flat spoon or potato masher to mash some of the chickpea’s coarsely. Add Frozen Spinach. Stir to mix everything well. Check seasonings, add salt as needed.

9 Step

Garnish with the julienned of changer and finely chopped cilantro. A squeeze of lemon and a very finely chopped onion tastes great as a garnish too.

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