Chick Peas Recipe
To most Indians back home this recipe would seem quite trivial - so on the onset I will state that the recipe is catered to the 'newbie' cooks like myself and any other person who may consider trying some Indian cuisine.
As always with my cuisine blog - credit is given to the person who talked me through (literally) the entire preparation, Divya 'Divvi' Gupta. Must have had a lot of patience to keep me occupied through the entire time it took to prepare this. For things like recipes I move away from my no-name policy so that the right people get the accolades. So without much further ado - lets get started.
I think this should easily serve 4
1 can (32 oz.) of chick peas. (Divvi suggests fresh chick peas soaked overnight, drained and kept in the refrigerator before cooking, obviously I didn't have the luxury of time to do that)
3 green chilies
1/2 bunch of cilantro (coriander) leaves (and yes - I DID remove the stalk!)
a small piece of ginger (or a tsp of ginger paste)
1 pod of garlic (or a tsp of garlic paste)
1 tsp pomegranate seed (anardhana) powder
1 tsp garam masala powder
1/2 tsp red chilly powder
a pinch of salt
1 big potato
2 medium sized onions
(the spices can be obtained from any Indian Store)
Preparation
saute the chopped onions is a little bit of oil (I used olive oil since its healthier).
blend chilly, cilantro, ginger, garlic with a little bit of water (if necessary) until it forms a paste.
pressure cook (boil) the chickpeas and potato until they are soft (DO NOT MAKE IT SUPER-SOFT). In the pressure cooker it should take one whistle. Add a little water in the pressure cooker while cooking the chick peas.
Mix all (onions, paste, chick peas and potatoes (cubed)) in a pot. Wait 10 minutes heating on LOW.
and Lo and Behold its ready to EAT.
Again the recipe is good since it is a dummies one - chance of failure is small. And to give the best compliment of how it turned out - the word came from my roommate ..... Authentic
Feast and Enjoy