Black pepper chickpea curry
Curries With Bumbi · ♥ 1.2K likes · 30.6K views · 6 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10 g ginger
- 13 g garlic
- 6 tbsp oil
- 1 tbsp butter
- 1 cup chickpeas
Soak the chickpeas overnight in water with the baking soda and salt.
- 3 cup hot water
Pressure cook with about three cups hot water, 25 minutes in an Instant Pot or 20 in a regular pressure cooker; release naturally.
Pressure cooking
- 1 whole large onion
Boil the onion two to three minutes so it does not taste raw or turn bitter when blended; drain and cool.
- green chilli
- 2 tbsp water
Blend the onion with the green chilli, ginger, garlic and about two tablespoons water to a smooth paste.
- ⅓ cup boiled chickpeas
Strain the chickpeas, keeping the broth. Blend about a third of a cup of chickpeas with a little broth until smooth.
Heat oil on medium; add cinnamon, black cardamom, green cardamoms and cloves.
- cinnamon stick
- 1 whole black cardamom
- 2 whole green cardamoms
- 2 whole cloves
Lower the heat, add the onion paste and fry on medium-low, stirring frequently so it does not stick or burn, until it turns from watery to a thick paste.
- 2 tsp ground coriander
- 1 tsp ground cumin
- water
Add coriander and cumin with a splash of water and stir on low a minute.
Ground spices, chickpeas and yogurt
- salt
- 3 tbsp plain unflavored yogurt
- chickpea broth
Add the chickpeas and salt and mix. On low, add the yogurt with some broth, then the remaining broth.
- ¼ tsp chili powder
Stir in the pureed chickpeas and the chili powder; cover five more minutes.
- ¼ tsp garam masala powder
- 1 tsp crushed kasuri methi
- 2 tsp coarsely crushed black pepper
- green chillies
Add garam masala, kasuri methi, butter, the crushed black pepper and optional green chillies.
Finishing with black pepper