Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
55
High
Nutrition per serving
Calories1030.3 kcal (52%)
Total Fat30.9 g (44%)
Carbs148.9 g (57%)
Sugars28.2 g (31%)
Protein48.5 g (97%)
Sodium260.4 mg (13%)
Fiber29.3 g (105%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 canschick peas
boil 1 cup dry chick peas keep aside before cooking
1 tspCumin Seeds
1 tspcumin powder
2 tspcoriander powder
1 tspgaram masala powder
1yellow onion
big, half finely chopped, half paste
3tomatos
2 tomatoes chopped +1 tomato pureed
¼ cupcashew nut paste
cream
3green chillis
slit, you will get these in indian grocers or you can thai chillis or jalapenos
1 tsppaprika
2 Tbspfresh cilantro
chopped, for garnishing
2 Tbspoil
turmeric
per taste
2 tspfresh ginger
minced
salt
per taste
Instructions
Step 1
Add oil to a heated pan,
Step 2
add 1 tsp cumin, slit green chillis, fresh ginger minced and chopped onion to the pan once they start to change the color add onion paste and fry in oil for 2 mins
Step 3
add 2 pinches or 1/4 tsp of turmeric powder
Step 4
add chopped tomatoes and salt first after that
Step 5
add tomato puree once the tomatoes pieces are tender
Step 6
now add paprika,garam masala powder, cumin powder, coriander powder stir in,
Step 7
cook for little bit and add chick peas cook for 2-3 mins, add cashew paste cook for 5-10 mins in medium to low heat,
Step 8
add water as needed in between when curry starts to thicken to get the desired gravy consistency
Step 9
add cilantro just before turning off the heat.
Notes
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