Thursday, 10 December 2009

Bengal Chickpeas Potato Curry

Bengal Chickpeas  Potato Curry

Bengal gram (Kala channa): 1 cup
Potato: 2 medium
Onion: 1 medium
Tomato: 1
Fennel seeds: 1/2tsp
Cinnamon: 1" piece
Cloves: 2
Red chilli powder: 1tsp
Coriander powder: 1tsp
Turmeric powder: 1/4tsp
Cumin powder: 1/2tsp
Black pepperpowder: 1/2 tsp
Garlic paste: 1tsp
Oil: 2tsp

Soak the bengal chickpeas overnight. Cook in a pressure cooker until done.
Peel & dice the potatoes. Chop the tomato.
Grind the onion & garlic paste to a smooth paste.
Heat oil in a pan add the whole spices & allow it to crackle.
Add the diced potato & the tomato. Saute' well.
Add the red chilli powder, coriander powder, turmeric powder, cumin powder, black pepper powder & salt. Saute' well.
Add the onion, garlic paste. Saute' for sometime.
Then add the cooked bengal chickpeas & add a cup of water. Cook till it gets the required consistency.
Serve hot with steamed rice.


Sarah Naveen said...

excellent combo..curry looks simply delicious..

Kanimozhi said...

Thanks Sarah..