Easy chickpea korma recipe

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

  1. Cooked chickpea - 1 cup
  2. Thinly sliced Onion - 2
  3. Thinly sliced Tomato - 1
  4. Slit Green chili - 2
  5. Ginger, garlic paste - 1 1/2 teaspoon (tsp.)
  6. Curry leaf - 8
  7. Coriander leaf - 15
  8. Chili powder - 1 1/2 teaspoon (tsp.)
  9. Biryani masala powder - 1 teaspoon (tsp.)
  10. -- Grind to paste--
    1. Fresh shredded coconut - 3 tablespoon (tbsp.)
    2. Steamed or boiled peanut - 10
    3. Cashew - 3
  11. -- For tempering --
    1. Oil - 1 tablespoon (tbsp.)
    2. Fennel seed - 1/2 teaspoon (tsp.)
    3. Cinnamon stick - 1 inch
    4. Clove - 2
  12. Salt - as needed

PREPARATION:

  1. Grind the ingredients under section "Grind to paste" into a fine thick paste by adding little water as possible.
  2. Heat oil in a pan. Add fennel seeds, cinnamon stick, cloves. Once the cinnamon stick stop splattering add onion, green chili, curry leaves and sauté until the onion turns translucent (golden brown).
  3. Now add ginger, garlic paste and sauté until the raw smell is gone.
  4. Now add the tomato and cook until it becomes mushy.
  5. Now add the ground coconut paste and sauté until raw smell is gone or oil stars to separate.
  6. Now add chili powder, biryani masala powder, salt as needed and sauté until oil separates.
  7. Now add cooked chickpea, add water as needed and bring to boil. Once the right thickness is reached before you remove from heat (stove). Add coriander leaves mix well then serve.

NOTES:

  1. Geo well with chapati, puri, parotta.



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