From mutton korma- chicken korma- fish korma to vegetable korma, its now time for some chickpeas korma! This was awesome, I loved the way the chickpeas blended in the masala, and it gave the korma a wholesome complete taste. The best part is you can serve this dish with, be it steamed white rice or rotis or puris or butter naans or paranthas or even dosas for breakfast. It simply accompanies any meal very conveniently!
- 1 ½ cup (brown) chickpeas – soaked overnight
- 2 large onions
- 3 Kashmiri chillies
- 1 tbsp poppy seeds
- 10 blanched almonds
- 2 tbsp fresh ginger –garlic paste
- 1 tsp garam masala
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- ½ tsp red chilli powder (optional add if more spice required)
- 3 tbsp ghee
- 1 cup curd
- few saffron threads pounded and soaked in 2 tbsp hot water or use turmeric powder ¼ tsp
- Salt to taste
- 2 cups of hot water
- Grind to a paste one onion, chillies, poppy seeds and the almonds.
- Mix together ginger-garlic paste, garam masala, cumin powder, red chilli powder and coriander powder.
- Place a thick bottom pan or pressure cooker on a moderate flame. Add ghee, and fry finely sliced onion till golden brown.
- Lower the heat and stir in the paste and the mixed spice powders.
- Fry till the aroma of the spices emanate and the ghee rises to the surface.
- Add the chick peas to the pot and stir until it is well coated with the spices.
- Blend in the curd and saffron. Add salt to taste and toss well.
- Pour over one cup of hot water. Cover the pan and allow it to cook slowly, stirring and replenishing water as and when required or pressure cook till done.
Preparation Time: 30-35 minutes