Hello my lovely viewers! as some of you may or may not know about me I try to eat healthy as much as possible, even if you can tell by how I look that I don't always succeed haha! This is a great way of getting protein without stuffing yourself full of fatty meat and it tastes fantastic so if your in need of a dish like that give this a try!
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Ingredients:
3 tablespoons of vegatable oil
1 tsp cumin seeds
1 bay leaf
3 cardamom pods
2 inches cinnamon stick (equivalent cassia bark)
1 medium onion - diced
1 tsp salt
1 heaped tsp garlic paste
1 heaped tsp ginger paste
2 green chillies - sliced
1 heaped tablespoon of tomato puree
1 tsp dried fenugreek leaves - crushed
1 diced tomato
400g chick peas - drained and washed
pinch of coriander for garnish
* spice mix:
1/2 tsp cumin powder
1/2 tsp corainder powder
1 tsp curry powder
1/2 tsp chilli powder
1 heaped tsp chat masala powder
1/2 tsp garam masala powder - dont mix with your other spices, you will add it later.
Method:
serves 1 as main, 2 as a side.
make sure to have all your ingredients prepped as above before jumping into cooking!
Step 1, add 3 tablespoons of vegetable oil to an appropriately sized pan and put on a medium/high heat.
add in your teaspoon of cumin seeds, bay leaf, cardamon pods and cinnamon stick/cassia bark. fry until you hear the cumin seeds crackle.
Step 2, when you hear the cumin seeds begin to crackle you can add your onions and stir to combine.
also add your teaspoon each of ginger and garlic paste and stir fry for a minute before adding your green chillies.
Continue to stir fry for another 6-10 minutes or until your onions are just becoming golden and translucent.
Step 3, Add your spice mix apart from your garam masala powder. mix well before adding in your tomato puree,
and fresh diced tomato. fry until the tomato releases its moisture into the dish and then add a splash of water and cook out for 4-5 minutes until the suace thickens again.
Step 4, once your dish has reduced slightly add in your 400g of chick peas, make sure they have been rinsed and cook out for a further 5 or so minutes until the oil rises to the top of the dish
Once that oil comes through and you see the darker spots of liquid on top of the sauce of your dish, add in your garam masala powder for a final extra bit of flavour before stirring and let reduce until desired consistency.
Voila! once your sauce is at the desired consistency serve over some boiled rice or roti and enjoy!
Jalandhar by Kevin MacLeod
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