ReceptnaptárKala chana curry (chickpea curry)
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Method
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- Fry the cumin in the oil, add the onion and fry for 10 minutes until golden brown.
- Add the garlic, ginger and ground spices, then the tomatoes and cook for 8 minutes.
- Add the chickpeas and 400 ml water, season and cook for 15-20 minutes; crush a few with the spoon to thicken.
- Stir in the garam masala and amchur or lemon juice.
- Serve with coriander and rice; it keeps 4-5 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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