Vegetable Curry with Spiced Chickpeas
Vegetable Curry
Ingredients
- • 1 tbsp oil
- • 1/2 tsp cumin seeds
- • 1/4 tsp mustard seeds
- • 1 small onion, finely chopped
- • 1 tsp ginger-garlic paste
- • 1/4 tsp turmeric powder
- • 1/2 tsp coriander powder
- • 1/4 tsp garam masala
- • 1/4 tsp chili powder
- • 1/2 cup mixed vegetables (carrots, peas, beans), chopped
- • 1/2 cup coconut milk
- • Salt to taste
- • Fresh cilantro for garnish
Cooking Steps
Heat oil in a pressure cooker over medium heat.
Add cumin seeds and mustard seeds. Let them splutter.
Add chopped onion and sauté until golden brown.
Add ginger-garlic paste and sauté for 1 minute.
Add turmeric powder, coriander powder, garam masala, and chili powder. Stir well.
Add mixed vegetables and sauté for 2-3 minutes.
Pour in coconut milk and add salt to taste. Mix well.
Close the pressure cooker and cook for 2 whistles.
Let the pressure release naturally. Open the cooker and simmer for a minute if the gravy is too thin.
Garnish with fresh cilantro.
Spiced Chickpeas
Ingredients
- • 1/2 cup cooked chickpeas
- • 1/4 tsp cumin powder
- • 1/4 tsp coriander powder
- • Pinch of chili powder
- • Pinch of garam masala
- • Salt to taste
Cooking Steps
In a small bowl, combine cooked chickpeas with cumin powder, coriander powder, chili powder, garam masala, and salt.
Toss well to coat the chickpeas evenly.
Heat a dry non-stick pan over medium heat and toast the spiced chickpeas for 3-5 minutes until slightly crispy.