1 can of white chick peas – washed and drained
\n1 large potato cubed (I use maris pipers)
\n2 tbsp sunflower oil
\n1 black cardamom
\n2 cloves
\n1 cinnamon stick
\n1\/2 tsp cumin seeds
\n1\/2 black mustard seeds
\n1\/4 tsp fenugreek seeds
\nPinch of asafoetida
\n3 small red onions – finely chopped
\n3 small tomatoes finely chopped
\n3\/4 tsp turmeric powder
\n1 heaped tsp coriander powder
\n1 heaped tsp cumin powder
\n1\/4 tsp red chilli powder – optional
\n1\/2 tsp ginger paste
\n1\/2 tsp garlic paste
\nSalt to taste<\/p>\n
1. Add the oil to a pressure cooker & heat
\n2. Add the whole spices – cardamom, cinnamon stick & cloves.
\n3. Once toasted, add the cumin, mustard & fenugreek seeds along with the asafoetida.
\n4. Allow to crackle.
\n5. Add the diced onions and cook for 7 – 10 mins until softened & sprinkle in the salt.
\n6. Add the chopped tomatoes, spices – turmeric, cumin, coriander & red chilli powder, along with the ginger & garlic paste.
\n7. Mix and cook over a medium heat until everything has combined together and formed a sauce (you will know it is cooked when you see the oil separate from the tomatoes & spices.
\n8. Mix in the chickpeas & potatoes and pour in about 1 cup of water (more or less according to how soupy you would like the curry).
\n9. Stir together and simmer in the pressure cooker for about 8 – 10 whistles over a medium – high heat.
\n10. Garnish with fresh chopped coriander & lime juice<\/p>\n
Mash some of the potatoes with the back of a spoon to make the sauce thicker.
\nIf you don’t have a pressure cooker, don’t panic – you can easily make this in a pan, just simmer for about 30 – 40 minutes once the curry base is cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 1 can of white chick peas – washed and drained 1 large potato cubed (I use maris pipers) 2 tbsp sunflower oil 1 black cardamom 2 cloves 1 cinnamon stick 1\/2 tsp cumin seeds 1\/2 black mustard seeds 1\/4 tsp fenugreek seeds Pinch of asafoetida 3 small red onions – finely chopped 3 small…<\/span><\/p>\n","protected":false},"author":2,"featured_media":22782,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[104,7,14],"tags":[],"class_list":["post-22781","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chickpea","category-main-dishes","category-potato"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=22781"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22781\/revisions"}],"predecessor-version":[{"id":22801,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/22781\/revisions\/22801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/22782"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=22781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=22781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=22781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}