• 2 cans chickpeas (2x400g)
  • 2 medium onions, sliced
  • 1 can chopped tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 spoons ghee (or butter/oil)
  • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
  • 3 x crushed green cardamom pods, 3 x indian bay leaves
  • salt, pepper
  1. Fry onions in ghee.
  2. Add cardamom, bay leaves, spice mix, toast 1 min.
  3. Stir in tomatoes, coconut milk.
  4. Simmer 15-20 min till thick.
  5. Add chickpeas (without the liquid), simmer for a couple more minutes.
  6. Add salt & pepper to taste.
  7. Serve with rice, naan, fresh coriander leaves.
  • bdot@lemmy.world
    2·
    8 days ago

    good looking dish! i want to make this, but i have a couple of questions…

    by “spoons” do you mean Tablespoons, or Teaspoons? if it’s easier, i can use mL measurements too.

    and when you say 3 spoons of spice mix, are you suggesting that the total quantities of all those different spices added up to 3, or that i should be using 3 spoons of each spice?

    i saved this article, intending to come back and ask this sooner, but obviously didn’t until just now…

    • beerclue@lemmy.worldOP
      2·
      8 days ago

      Hey there, thanks!

      I don’t really measure things precisely while I’m cooking… By spoons I mean soup-spoons (tablespoons). I’m a metric guy :)

      For the spice mix, it’s total. In my variant, I added one tablespoon of garam masala, one of cumin, half of ground coriander, half of turmeric, about a teaspoon of paprika, indian chilli, fenugreek. I mixed this separately in a bowl, and ended up using all of it. It might be too much for some, though, so you can only add half of it, adjust later if needed.

      Always happy to answer any cooking questions!