Ingredients

1. Dry chickpeas- 1/2 to 3/4 cup
2. Kashmiri chili powder- 1 tsp(or to taste)
3. Coriander powder- 1.5 tsp
4. Turmeric powder- 1/2 tsp
5. Garam masala powder- 3/4 tsp
6. Green chili( cut vertically)- 1 no
7. Water- 1 and 3/4 to 2 cups
8. Chopped Coriander leaves: 2 tbsp
9. Oil- as required
10. Salt- to taste

To grind together

1. Diced Onion- 1 large
2. Diced Tomato- 1 large
3. Ginger- 1" piece
4. Garlic- 2 small cloves

Directions

• Soak chickpeas overnight (or for about 8 hrs).Drain ,rinse well and keep aside.
• Grind together all the ingredients listed under'to grind' to form a smooth paste.
• Heat oil in a pressure cooker and add the prepared onion- tomato paste.Cook for few minutes,stirring well in between, until oil starts to separate.
• Reduce flame to low and add kashmiri chili powder,coriander powder,turmeric powder,garam masala and green chili.Mix well and cook for about a minute.
• Add water,chickpeas  and salt to taste.
• Close the pressure cooker and cook for about 15 to 20 minutes or until done.
• Open the cooker when the pressure is released and add chopped coriander leaves.( if you require a thicker gravy place cooker on a medium heat and cook until desired consistency is reached.

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Serves : 2
Ingredients

1. Hard boiled eggs- 2 to 3 nos
2. Mustard seeds- 1/4 tsp
3. Turmeric powder-1/4 tsp
4. Onion sliced- 1 large
5. Potato -cut into small cubes-1 large
6. Green chilies-cut vertically- 2 to 3 nos (according to taste)
7. Garam masala powder-1/4 to 1/2 tsp
8. Coriander powder- 1 tsp
9. Curry leaves- 1 sprig
10. Thin coconut milk- 3/4 cup
11. Thick coconut milk- 1/2 cup
12. Oil- as required
13. Salt to taste

Method

• Heat oil in a pan and add mustard seeds,Let it splutter.
• Next add turmeric powder and saute for 2 to 3 seconds. (make sure you do not burn it).
• Immediately add onion,potato and green chilies.Saute until onion turns golden brown and potato is cooked.(Cover and cook for few minutes more ,if required.)
• Reduce the flame to low , add garam masala , coriander powder and curry leaves.Cook for a minute or two,stirring well in between.
• Next add thin coconut milk and salt to taste.Mix well,cover and cook for 3 to 4 minutes over a medium low flame.Bring it to a boil.
• Next add hard boiled eggs and thick coconut milk .Bring this to just under a boil.

Serve with appam/chapathi.

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Ingredients

• 2 tablespoons garlic
• oil
• 1 onion (finely chopped)
• 2 tablespoons curry powder (mild)
• ½ red chilli (sliced into strips)
• 1 potato (unpeeled cubed)
• 75 grams cashew nuts
• 1 can chopped tomatoes
• 2 tablespoons fresh coriander (or parsley chopped)
• 1 pinch of salt
• 1 pinch of pepper

Method

1. Heat the oil in a saucepan and fry the onion for 4-5 minutes until soft.
2. Add the cubed potato, red pepper and cook for 20-30 minutes on a medium heat until soft.
3. Add in the chilli and cook for another minute then stir in the curry powder.
4. Stir in the chopped tomatoes and cashew nuts, season with salt pepper, cover and cook for another 15-25 minutes, stirring occasionally.
5. Garnish with coriander or parsley.
6. Serve with some basmati rice.

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