Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
Ingredients:
2 x 400 grams Kabuli Chana Cans (Chickpeas)
1 Onion Very Finely Chopped
2 Tomatoes Finely Chopped
3 Sprigs of Curry Leaves (Mitho Limdo)
1 tbsp Tomato Puree
125ml Coconut Cream
¼ cup Very Finely Grated Coconut
10-12 Cashews Nuts
1½ inch Ginger Finely Chopped
5 Big Cloves Garlic Finely Chopped
2 tbsp Oil
1 tbsp Butter
2 Dry Red Chillies
¾ tsp Mustard Seeds
¾ tsp Cumin Seeds
¾ tsp Fennel Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
1 tsp Chana Masala Powder
1 tsp Garam Masala Powder
1 tbsp Jaggery (Gōr)
Salt to taste
Method:
Add the dry red chillies to 1 tbsp of oil on medium heat. Once hot, add the mustard seeds and fennel seeds until they crackle. Then add the asafoetida, two sprigs of curry leaves, onions, butter, and ¼ tsp salt. Cook until golden brown.
Add the grated coconut, cashew nuts, ginger and garlic and cook until light brown, stirring continuously.
Add the tomatoes, turmeric powder, chilli powder, coriander-cumin powder, chana masala, garam masala, tomato puree, jaggery and salt.
Add ⅓ cup of water and mix well. Cook for 8-10 minutes until the tomatoes are soft. After cooking, cool and blend to a smooth paste.
Heat oil on medium heat; once hot, add cumin seeds and the rest of the curry leaves. Pour the paste in, and add the coconut cream and Kabuli chana. Bring it to a boil, then simmer for 10-15 minutes, stirring occasionally.
Garnish with coriander leaves and grated coconut, and enjoy with naan or rice.
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