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A bowl full of tasty and healthy goodness!
Soak the chickpeas for 5 to 6 hours or overnight. Pressure cook them till perfectly cooked.
Crush the whole spices. (Cinnamon, cloves, green cardomom, peppercorns). Keep aside.
Whisk the curd with maida,coriander powder, red chilli powder, turmeric and salt to taste. Mix well so no lumps remain.
Mix the rice flour with water and prepare a slurry. Keep aside.
Heat oil in a kadhai or pan. Add the cumin seeds. Wait till they splutter.
Add the chopped ginger and slit green chillies. Fry them till raw smell goes away.
Add the crushed whole spices. Fry till fragrant.
Now keep the heat to low. Let the temperature cool down a bit.
Add the curd mixture slowly. Stirring along with it.
Cook on low heat fr 3 to 4 mins. Add the cubed potatoes. Cook till the raw smell of the powder spices go away.
Now add the chickpeas in it. Increase the heat to medium.
Cook for 2 to 3 mins. Then add water and salt. Adjust according to your required consistency and taste.
Cook for 5 to 6 mins.
Add the rice flour slurry. It will thicken the gravy. So add salt accordingly.
Cook for 2 to 3 mins more.
Garnish with coriander leaves.
Serve with steamed rice or phulkas.
SERVING: 4
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71, Sonali Park,
Kolkata, West Bengal - 700084
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John Doe
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Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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