Creamy Chickpea Curry

Saee’s birthday is just around the corner. There is so much to do and so little time to get it done. I need party ideas… again. I do know what to cook though. I have made the entire list ready. But the surprise will be unfolded on the day after the party.

Couple of months ago, I saw that everyone around me is busy having a life. They were working hard, partying hard. I felt miserable. I felt worthless. And now, I know I may not be earning much. I don’t. It’s ‘peanuts time’ at the end of every working month. But I am doing something everyday, and it makes me happy. Even if it makes my bones and muscles ache with aching regularity. Even if it makes me feel too tired to get out of the bed each morning. I am happy. I am satisfied. I am doing something with my life, and it is not entirely a waste.

But sometimes I do think, what the hell was the need for this blog? Does anyone read it or find it any good? I mean, the comments that I get are all from those who I know? And what will happen when at the end of the year I am done with my project? Will I find myself as without an anchor as I did before I started this blog?

I watched Julie and Julia again yesterday. It did offer me some solace, though not much. ūüė¶

Ingredients

  • 1 cup chickpeas soaked in water overnight
  • 2 tbsp oil
  • 1 medium onion pureed
  • 2 tsp ginger garlic paste
  • 2 tbsp cashew nut paste
  • 1/2 cup tomato puree
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp pepper powder
  • 1 tsp coriander powder
  • salt to taste
  • fresh cream (optional)

Cook the chickpeas till tender. Heat oil in a wok and add the onion puree. Saute for two minutes and add the ginger garlic paste. Saute again for two to three minutes till oil starts separating.

Add the tomato puree and dry spices and fry well for 5 minutes. Add the cashew paste and stir fry for a minute or two. Add one cup of water. Allow the curry to come to boiling point.

Lower the heat and simmer for about five minutes. Stir in fresh cream and taste. Adjust seasoning if required. Serve hot with rotis. (You can substitute chickpeas with paneer or cottage cheese)

(Picture to follow)

Happy Cooking!

Advertisements

2 thoughts on “Creamy Chickpea Curry

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s