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.
  • SnokenKeekaGuard@lemmy.dbzer0.comEnglish
    5·
    2 days ago

    One good thing about living in Pakistan/ Qatar is that you get em fresh everywhere. Like 10 steps away from your house theres someone making em fresh.

    Also the baking method is inferior if making them at home, they are best made on the pan (when you stick it to the pan woth water and cook the other side overturning your pan and letting the flame hit it directly)

    I’m sure you could find a yt video explaining it