Ingredients
Method
A bit of this, a bit of that
- Salted butter 25g
- Medium white onion - 1
- Garlic and ginger paste - 2 tsp
- Ground cumin - 1 tsp
- Ground coriander - 1 tsp
- Turmeric - ½ tsp
- Tomato puree - 1 heaped tsp
- Garam Masala - 1 tbsp
- Chickpeas - 400g tin
- Onken Natural Set Yogurt - 1 tbsp
Step-by-step
- 1 Dice onion
- 2 Add 25g butter to a pan and once it's melted add in the onions and cook on medium heat until softened.
-
3
Add 2 tsp garlic and ginger paste then mix and cook for a few minutes until fragrant.
- 4 Add 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, 1 tbsp garam masala/mild curry powder and mix in.
- 5 Add 1 heaped tsp tomato puree along with the chickpea tins (liquid and all). Cover with another two tin fulls of water then place the lid on and allow to simmer on medium heat for about 20 minutes.
- 6 Once the chickpeas are soft and the liquid has rescued, turn off the heat and add a dollop of Onken Natural Set Yogurt. Mix it in and serve up.
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