Ingredients:
- Oil ¼ cup
- Pyaz (Onion) chopped 1 large
- Zeera (Cumin seeds) 1 tsp
- Tamatar (Tomatoes) grinded 2 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tsp
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder (Whole spice powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Chanay (Chick peas) boiled 2 cups
- Pani (Water) ½ cup
- Olper’s cream ½ cup
- Doodh (Milk) ¼ cup
- Hari mirch (Green chilies) chopped 2 for garnishing
- Hara dhania (Coriander) chopped 2 for garnishing
Directions:
In pot,add oil and onion,fry until translucent.
Add cumin seeds and mix,add tomatoes,ginger garlic paste and mix well.
Add red chili powder,turmeric powder,whole spice powder,salt and mix well.
Add chickpeas and water,mix well and cover & cook for 4-5 minutes.
Add olper’s cream and milk,mix well,cover and simmer for 2-3 minutes.
Garnish with green chili and coriander.
Creamy chickpea curry is ready.
Ajza:
- Oil ¼ cup
- Pyaz (Onion) chopped 1 large
- Zeera (Cumin seeds) 1 tsp
- Tamatar (Tomatoes) grinded 2 medium
- Adrak lehsan paste (Ginger garlic paste) 2 tsp
- Lal mirch powder (Red chili powder) 1 & ½ tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Garam masala powder (Whole spice powder) 1 tsp
- Namak (Salt) 1 tsp or to taste
- Chanay (Chick peas) boiled 2 cups
- Pani (Water) ½ cup
- Olper’s cream ½ cup
- Doodh (Milk) ¼ cup
- Hari mirch (Green chilies) chopped 2 for garnishing
- Hara dhania (Coriander) chopped 2 for garnishing
Directions:
Pot mein oil aur pyaz dal ker translucent hunay tak fry ker lein.
Zeera dal ker mix karein,tamatar aur adrak lehsan paste dal ker ache tarhan mix ker lein.
Lal mirch powder,haldee powder,garam masala powder aur namak dal ker ache tarhan mix ker lein.
Chanay aur pani dal ker mix karein aur dhak ker 4-5 minutes kliya paka lein.
Olper’s cream aur doodh dal ker ache tarhan mix ker lein aur dhak ker 2-3 minutes kliya dum per rakh dein.
Hari mirch aur hara dhania sa garnish karein.
Creamy chickpea curry tayyar hai.
