cross-posted from: https://lemmy.world/post/36538209

  • 2 cans chickpeas (2x400g)
  • 2 medium onions, sliced
  • 1 can chopped tomatoes (400g)
  • 1 can coconut milk (400ml)
  • 2 spoons ghee (or butter/oil)
  • 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek)
  • 3 x crushed green cardamom pods, 3 x indian bay leaves
  • salt, pepper
  1. Fry onions in ghee.
  2. Add cardamom, bay leaves, spice mix, toast 1 min.
  3. Stir in tomatoes, coconut milk.
  4. Simmer 15-20 min till thick.
  5. Add chickpeas (without the liquid), simmer for a couple more minutes.
  6. Add salt & pepper to taste.
  7. Serve with rice, naan, fresh coriander leaves.
  • MelonYellow@piefed.caEnglish
    4·
    2 days ago

    I always get curries with rice, but I’m a fatty and can’t help but want a little bread on the side too😁 My favorite is paratha (parotta?). The ones with the buttery layers and swirl

    • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
      6·
      2 days ago

      Haha yeah paratha is a breakfast item mostly and occasionally used for other meals.

      Called paratha in the north and parotta is the pronounciation in the south. (India Pakistan combined) parotta only in southern India.

      Also we use ‘aata’ not ‘maida’ for homemade parathas. Aata being a wholewheat variation and maida being all purpose flour like. Not like for like comparisons due to milling techniques.

      If you buy em frozen they are probably made from maida or ap flour which is objectively a better texture and more delicious but less traditional, hearty and healthy.

      My family does square parathas, which I much prefer. The layers are better this way.