Tantalising Indian Chickpeas Curry

Name: Tantalising Indian Chickpeas Curry
Prep time: 1440 min
Cook time: 45 min
Total time: 1485 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 100 g chickpeas; 1 large potato; 2 tbsp pure wesson canola oil; 0.5 tsp cumin seed; 0.25 tsp ground fenugreek; 0.25 tsp asafoetida powder; 0.5 tsp coriander powder; 0.5 tsp turmeric powder; 0.5 tsp red chili powder; salt; 1 cup plain yogurt; 2.5 cup water; 0.5 tsp garam masala powder; 3 tbsp fresh coriander leaves

A South Asian curry of chickpeas, potato and yogurt, seasoned with cumin and fenugreek and simmered on the stove. Finish with garam masala powder and corriander leaves.

24 hr 45 min · Serves 4 · Medium

Method

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Time: Prep 1440 min · Cook 45 min · 1485 min total
Difficulty: medium

1
Soak the chickpeas overnight in water. The next day, drain out the water. Put the chickpeas in a large and wide pot.
2
Add fresh water and boil the chickpeas in it on high heat. Heat oil in a pot. Add cumin seeds and allow to splutter.
3
Once they stop spluttering, add the potato cubes. Stir-fry on high heat for 5 minutes. Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
5 min
4
Mix thoroughly. Cook, stirring every 2 minutes, for 10 minutes. Add the boiled and drained chickpeas.
5
Stir in 2 1/2 cups of water. Bring to a boil. Lower flame, cover and cook for 5 minutes on low heat.
5 min
6
Remove from flame. Garnish with garam masala powder and corriander leaves. Serve hot over long-grain Basmati white rice.