Tantalising Indian Chickpeas Curry Recipe

Name: Tantalising Indian Chickpeas Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Soak the chickpeas overnight in water.
2
The next day, drain out the water.
3
Put the chickpeas in a large and wide pot.
4
Add fresh water and boil the chickpeas in it on high heat.
5
Heat oil in a pot.
6
Add cumin seeds and allow to splutter.
7
Once they stop spluttering, add the potato cubes.
8
Stir-fry on high heat for 5 minutes.
9
Add fenugreek powder, asafoetida powder, corriander powder, turmeric and red chilli powders and salt to taste.
10
Mix thoroughly.
11
Stir in 1 cup of thick yogurt{I use plain fat-free}.
12
Cook, stirring every 2 minutes, for 10 minutes.
13
Add the boiled and drained chickpeas.
14
Stir in 2 1/2 cups of water.
15
Bring to a boil.
16
Lower flame, cover and cook for 5 minutes on low heat.
17
Remove from flame.
18
Garnish with garam masala powder and corriander leaves.
19
Serve hot over long-grain Basmati white rice.
20
Enjoy!

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Tantalising Indian Chickpeas Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tantalising Indian Chickpeas Curry

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