Servings: 4
Equipment
Ingredients
- 3 cups cooked chickpeas (use canned or boil chickpeas at home)
- 1 cup yogurt
- 2 tsp oil
- 1 tsp cumin seeds
- 1 inch cinnamon stick
- 1 black cardamom
- 5 cloves
- ½ tsp hing asafetida
- 1 tbsp rice flour
- 1 tbsp ground coriander
- ¼ tsp turmeric powder
- ½ tsp chili powder
- ½ tsp sugar
- ½ tsp garam masala
- ½-¾ tsp salt adjust as per taste (see notes)
- 1 tbsp cilantro finely chopped
Instructions
- In a bowl, combine yogurt, rice flour, hing, ground coriander, turmeric powder, red chili powder, and sugar. Whisk well making sure there are no lumps. Set it aside.
- Heat oil in a frying pan and add cumin seeds, cinnamon sticks, black cardamom, and cloves. Saute for a few seconds.
- Reduce the heat to low and add the yogurt mixture. Stir continuously and simmer for two minutes.
- Add the boiled chickpeas along with one cup of the liquid (or one cup of water) and mix well. Simmer for 4-5 minutes or until the curry comes together.
- Add the garam masala and salt. Mix well and turn off the heat. Top with cilantro and serve.
Notes
- Add the salt towards the end of the cooking to prevent the yogurt from splitting/curdling.
- Whisk the yogurt and spices really well and make sure there are no lumps. This is important to prevent the yogurt from curdling. You can also give it a quick blend instead of whisking.
- I am using the liquid in which the chickpea is cooked to adjust the consistency of the dish. Alternatively, you can use water.
Nutrition
Calories: 205kcal | Carbohydrates: 25g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 667mg | Potassium: 328mg | Fiber: 7g | Sugar: 3g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 142mg | Iron: 2mg
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