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CHICKPEA CURRY
Sonali

Easy Chickpea Curry with no Onion, No Garlic and no Tomatoes

Short Summary for the recipe Chickpea Curry
Wash and rinse the chickpeas under running water. Soak these overnight in water. The other day discard the water that has been soaked and give these a rinse once or twice under running water. Use a strainer to easy rinse these. Transfer them into a pressure cooker and fill it with water and some salt Pressure cook until 7 to 8 whistles until achieves a soft texture. Once the chickpeas/chole are being cooked keep aside and prepare the potatoes for this curry.
To prepare the potatoes simply peel and roughly chop the potatoes into small sizes. Heat up some oil, add cumin seeds and let these splutter. then add the chopped potatoes and stir-fry for a few minutes.
In between frying, the potatoes sprinkle some red chili powder, turmeric powder, cumin powder, and coriander powder. Mix and sprinkle some salt then continue to stir and fry until they are nicely cooked.
Next, transfer these into the boiled chole (chickpeas) and give it a stir.
Into the boiled chole and potato mixture then add tamarind pulp and jaggery powder
Next, add chopped coriander leaves, some salt, some crushed ginger and give it a mix.
Add green chili, sprinkle homemade garam masala that we prepared as mentioned above, and mix.
Let this cook and simmer in low to medium flame for 15 to 20 minutes or until you see the chole curry mixture cooked well and reaches the gravy consistency.
Tip~ In between cooking smush these with the spatula which makes it more tempting and adds a thick texture into the curry which is great. Since this is a no onion, no garlic, and no tomato curry it is important to follow these steps to get the right texture and taste. The overall Chickpea curry looks tempting and tasty.
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Cook Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients

Ingredients
  

  • 2 cups Boiled chickpeas
  • 1/2 teaspoon Cumin seeds
  • 1 medium Potato ( cut into small pieces)
  • 1 teaspoon Red chili powder
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 1/2 teaspoon Hing (asafoetida)
  • Salt as per taste
  • 1 teaspoon Home-made garam masala powder
  • 1 teaspoon Coriander leaves chopped
  • 1 tablespoon Tamarind pulp concentrated
  • 1 tablespoon Jaggery powder
  • 1 Green chili chopped
  • 1/2 teaspoon Turmeric powder
  • 1 tablespoon Ginger (grated)
Home-made garam masala
  • 4-5 Green cardamom
  • 1 Black cardamom
  • 1/2 inch Cinnamon stick
  • 1/2 teaspoon Cumin seeds 1/2 teaspoon
  • 1/2 teaspoon Coriander seeds
  • 1 Clove
  • 1 medium sized Bay leaves