This is one of my favorite dishes in Indian restaurants and something I've been wanting to try at home. After ordering some amchoor powder off Amazon, I thought this was the perfect time to give it a go. This recipe is based on one from Smitten Kitchen, but of course I couldn't resist messing with it.
I thought that the amchoor powder added enough of a sour note that I didn't need the lemon juice that she included. However, if you don't have any on hand, you can definitely substitute the juice of half a lemon. I also neglected to notice that she included cumin seeds after they had been toasted and ground. Instead I threw them in whole and it was actually very tasty so I've kept them that way in this recipe.
I like the fact that this recipe not only makes TONS of food but it also is pretty quick and actually fairly cheap since chickpeas and chopped tomatoes are hardly the world's most expensive ingredients. And when I say this makes tons, I mean it. I've estimated you could get 8 servings from this but I really think it could even be more, especially if you're having it as a side dish. I served this with some store bought paratha, yogurt, chutney, some lemon roasted new potatoes, quick sauteed mushrooms and a sprinkling of fresh coriander. Delicious!
I highly recommend this as a dish that you could make on a Sunday afternoon and enjoy all week!
Ingredients:
1 tbsp oil
2 medium red onions, chopped finely
3 garlic cloves, minced
1 tbsp ginger, minced
1 green chili, finely chopped
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp turmeric
2 tsp cumin seeds
1 tbsp amchoor powder
2 tsp paprkida
1 tsp garam masala
1 can chopped tomatoes
2/3 cup water
2 cans chickpeas, drained and rinsed
1/2 tsp salt
Method:
Heat the oil in a large pan over medium heat and add the onions and garlic. Allow to heat through and begin to become translucent before adding the chili. After a few minutes, add the spices and saute to allow the spices to heat through and become fragrant. Next, add the remaining ingredients and leave to simmer for 30 minutes. Enjoy!
 |
| Ingredients |
 |
| So many spices! |
 |
| Ready for the pan |
 |
| Nearly ready... |
 |
| Ready to eat! |
 |
| Finished dish |
Prep Time: 5 min
Cook Time: 45 min
Serves: 8
Ingredients:
1 tbsp oil
2 medium red onions, chopped finely
3 garlic cloves, minced
1 tbsp ginger, minced
1 green chili, finely chopped
1 tbsp ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp turmeric
2 tsp cumin seeds
1 tbsp amchoor powder
2 tsp paprkida
1 tsp garam masala
1 can chopped tomatoes
2/3 cup water
2 cans chickpeas, drained and rinsed
1/2 tsp salt
Method:
Heat the oil in a large pan over medium heat and add the onions and garlic. Allow to heat through and begin to become translucent before adding the chili. After a few minutes, add the spices and saute to allow the spices to heat through and become fragrant. Next, add the remaining ingredients and leave to simmer for 30 minutes. Enjoy!
No comments:
Post a Comment