Chickpea Curry goes well with naan, besides acknowledged as Channa Pindi. Learn how to make/prepare Chick Pea Curry by following this comfortable recipe.
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• 2 Cans chickpea,soaked overnight
• 2 tablespoon Fresh ginger root, fine chopped up
• 2 Onions, minced
• 6 Whole cloves
• 2 Cloves garlic, minced
• 2 Sticks cinnamon, mashed
• 1 tablespoon Coriander, ground
• 1 tablespoon Cayenne pepper
• 1 tablespoon Cumin, ground
• 1 tablespoon Turmeric, ground
• 1 Cup freshly cilantro, chopped
• 2 tbsp Vegetable oil
• Salt to taste
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| • | Take a large frying cooking pan and heat up oil in it on normal flame.
| | • | Fry onions in it until tender.
| | • | Add garlic, cloves, cinnamon, cumin, coriander, ginger, salt, cayenne, and turmeric to it.
| | • | Cook it for about 1 minute on normal flame, stirring continuously.
| | • | mix in chickpea and their liquid and cook until all the ingredients are the right way blended and heated through.
| | • | Remove it from the heat.
| | • | Add cilantro, reserving 1 tbsp for garnishing.
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