Chickpea korma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Chick pea - 100 grams (soaked over night and boiled)
  2. Chili powder - 1 teaspoon (tsp.)
  3. -- For grinding to paste --
    1. Shredded coconut - 1/2 cup
    2. Tomato - 1
    3. Cashews - 8
    4. Ginger - 1 inch
    5. Onion - 1 small
    6. Cinnamon stick - 1 inch
    7. Clove - 1
    8. Cardamom - 1
    9. Black pepper - 1 teaspoon (tsp.)
    10. Cumin seeds - 1 teaspoon (tsp.)
  4. Coriander leaves - for garnish.
  5. Oil - 2 tablespoon (tbsp.)
  6. Salt to taste.

PREPARATION:

  1. Grid all the "For grinding to paste" ingredients to a thick paste by adding water as needed.
  2. Heat oil in a pan. Add ground paste, chili powder and salt. Sauté and cook until oil separates.
  3. Now add the chick peas and cook for 2 - 3 minutes.
  4. Add 1/2 cup of water and cook until korma is well done and thick.
  5. Remove from heat garnish with coriander leaves and serve.

NOTES:

  1. Good to go with chapati



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