Chick peas masala curry
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Chick peas masala curry

Chick peas are high in protein content and it is usually available in both green and brown color, the green one generally called green peas. The curry recipe mentioned below uses brown chick peas and it is a good accompaniment for chapati, puri and dosa.

Meenakshy Ramachandran

Ingredients

4-serving
  1. ½ Cup chick peas Brown
  2. 1 Potato
  3. 1 Carrot
  4. 2 - 3 Beans
  5. ½ Capsicum
  6. 1 Tablespoon Turmeric powder
  7. 1 Tablespoon Oil
  8. 1 Onion
  9. 1 Green chillies
  10. 1 Teaspoon Ginger garlic paste
  11. 1 Tomato
  12. Salt
  13. 1 Teaspoon Garam masala
  14. 1 Teaspoon Coriander powder (optional)
  15. 1 Teaspoon Chilli powder (optional)
  16. 6 Corainder leaves

Method

45 mins
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    Wash the chickpeas and soak it in water overnight. Use the same water for boiling the vegetables the next day since throwing it away would drain off the essential proteins.

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    Boil the chick peas, diced potatoes, diced carrots, chopped beans and chopped capsicum in pressure cooker by adding turmeric powder to it. Don’t add salt to chickpeas at this stage since it would inhibit the cooking process. Wait for 3-4 whistles before turning off the cooker.

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    Preheat oil in a pan. Add sliced onions, chopped green chillies and ginger garlic paste to oil. Fry till it turns golden brown.

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    Add tomatoes and stir till it becomes a soft consistency. Add the boiled vegetables and water to prepare the gravy. The amount of water to be added depends on how liquid you want it to be.

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    Add salt and garam masala. You may also add other spices like coriander powder and red chilli powder depending on the taste you prefer. Mix well.

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    Cover the pan with its lid and allow it to boil in low flame for 10 minutes.

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    Add coriander leaves to garnish.

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