Green Chickpeas And Potato Curry Recipe by Arvinder kaur
This recipe is translated from Cookpad India. See original: हरा चना और आलू Cooking Instructions 25 minutes 1 First, wash the green chickpeas thoroughly with water. Peel and chop the potatoes. In a blender jar, grind the garlic, ginger, and onions into a paste. Chop the tomatoes and green chilies. 2 Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Then add the garlic, ginger, and onion paste and sauté until fragrant. Once the onion paste is well sautéed, add the chopped tomatoes and green chilies. Sauté them together. 3 When the tomatoes and chilies are well cooked, add all the dry spices. Add a little water and cook until the oil starts to separate. 4 Add the green chickpeas and potatoes. Sauté for 1 to 2 minutes. Add enough water for the desired amount of gravy. Close the lid and cook for 2 whistles in the pressure cooker. Add chopped cilantro. You can also add garam masala if you like. 5 Your green chickpeas and potato curry is ready. Serve hot with chapati, salad, and papad. 1 First, wash the green chickpeas thoroughly with water. Peel and chop the potatoes. In a blender jar, grind the garlic, ginger, and onions into a paste. Chop the tomatoes and green chilies. 1 First, wash the green chickpeas thoroughly with water. Peel and chop the potatoes. In a blender jar, grind the garlic, ginger, and onions into a paste. Chop the tomatoes and green chilies. 2 Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Then add the garlic, ginger, and onion paste and sauté until fragrant. Once the onion paste is well sautéed, add the chopped tomatoes and green chilies. Sauté them together. 2 Heat oil in a pressure cooker. Add cumin seeds and asafoetida. Then add the garlic, ginger, and onion paste and sauté until fragrant. Once the onion paste is well sautéed, add the chopped tomatoes and green chilies. Sauté them together. 3 When the tomatoes and chilies are well cooked, add all the dry spices. Add a little water and cook until the oil starts to separate. 3 When the tomatoes and chilies are well cooked, add all the dry spices. Add a little water and cook until the oil starts to separate. 4 Add the green chickpeas and potatoes. Sauté for 1 to 2 minutes. Add enough water for the desired amount of gravy. Close the lid and cook for 2 whistles in the pressure cooker. Add chopped cilantro. You can also add garam masala if you like. 4 Add the green chickpeas and potatoes. Sauté for 1 to 2 minutes. Add enough water for the desired amount of gravy. Close the lid and cook for 2 whistles in the pressure cooker. Add chopped cilantro. You can also add garam masala if you like. 5 Your green chickpeas and potato curry is ready. Serve hot with chapati, salad, and papad. 5 Your green chickpeas and potato curry is ready. Serve hot with chapati, salad, and papad. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken leg in spring onion ginger sauce Chicken Fried Deer Steak Brad's hot honey catfish and biscuits Cheesy Ham & Tater Soup Chicken leg in spring onion ginger sauce Chicken Fried Deer Steak Brad's hot honey catfish and biscuits Cheesy Ham & Tater Soup Papad chat Lau Chingri Garlic Sandwich Bengali Recipe Koraisuti Luchi Healthy Smoothie Pumpkin Stirfry with Multigrain Fulkas Semla Kaka Spicy rice Restaurant style tasty and masaledar Kaju masala curry with butter roti Mushroom soup Papad chat Lau Chingri Garlic Sandwich Bengali Recipe Koraisuti Luchi Healthy Smoothie Pumpkin Stirfry with Multigrain Fulkas Semla Kaka Spicy rice Restaurant style tasty and masaledar Kaju masala curry with butter roti Mushroom soup