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Chetna's curry

  • 200 g Dry Chickpeas, cooked
  • 2 T Neutral Oil
  • 3 Onions, chopped
  • 1/2 T Cumin Seed
  • 1 t Black Mustard Seed
  • 3 Garlic Cloves, chopped
  • 3 Tomatoes, peeled and chopped
  • 1 t Medium-Grain Salt
  • 2 Dried Red Chilis
  • 1 t Harissa or Red Chili Paste
  • Water
  • For Garnishing
    • 1 t Garam Masala
    • Fresh Coriander Leaves, chopped
    • Chili Flakes
  • For Serving
  1. Make sauce. Heat oil in saucepan over medium heat. Add cumin and mustard seeds. Temper 15-30 seconds until cumin seeds crack. Add onion, and cook 4 minutes. Add garlic, and cook 4 minutes more. Mix in tomatoes, salt, chilis, and harissa.
  2. Cook. Bring to simmer, cover, and cook 10 minutes. Add chickpeas and cook 15-20 minutes more, uncovered.
  3. Correct. Lightly mash some chickpeas and add water as desired to reach desired consistency.
  4. Serve. Stir in garam masala, and garnish with coriander leaves and chili flakes as desired.
Calories (kcal) 1222
Total Carb (g) 171
Total Fat (g) 43
Protein (g) 48

  1. Makan, Chetna. "Roast Cauliflower Chickpea Curry." chetnamakan.co.uk. ↩