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Brummie Potato And Chickpea Balti Mashup Recipe

Brummie Potato and Chickpea Balti Mashup Recipe
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Cooking Time : 120 minutes
Serving : 6
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Prepare the ingredients before making Brummie Potato and Chickpea Balti Mashup in your home. Then, follow these steps below to serve Brummie Potato and Chickpea Balti Mashup for your family or friends.

Ingredients: Brummie Potato and Chickpea Balti Mashup

  • 1 large Onion
  • 1/2 cup Butter
  • 6 Gloves garlic
  • 1/4 Grated ginger
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1 tsp Chili powder
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 2 tbsp Curry powder
  • 1 tbsp Tumeric powder
  • 1 can Chickpeas
  • 3 large Potatoes
  • 2 can Tomatoes
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 cup Vegetable or chicken stock
  • 1 dash Cooking oil

How to Make Brummie Potato and Chickpea Balti Mashup

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Brummie Potato and Chickpea Balti Mashup in your home by yourself.

    Step 1
  • Finely chop onion and garlic. Grate the small piece of ginger.
  • Step 2
  • Cook onions with a dash of salt, on a low heat until soft and transparent.
  • Step 3
  • While onions cook, heat a dash of oil in a pan and add cumin and coriander seeds. Toast for approx 1 min on medium heat.
  • Step 4
  • Add all dry ingredients together in a bowl along with the toasted cumin and coriander seeds.
  • Step 5
  • Add garlic and ginger to the onions and bring to medium heat.
  • Step 6
  • Once garlic and ginger has softened, add the spice mixture and stir into the onions, garlic and ginger.
  • Step 7
  • Add tomatoes and stock to the pan and bring to the boil.
  • Step 8
  • While waiting for the liquids to boil, peel and cube potatoes. Cubes should be quite large so they do not disintergrate when cooking.
  • Step 9
  • Drain chickpeas from the can
  • Step 10
  • Add sugar, salt, potatoes and chickpeas.
  • Step 11
  • Bring to boil again
  • Step 12
  • Place lid on pan and bring to lowest heat. Simmer for 1 hour. Check sauce and add boiling water if it becomes too dry.
  • Step 13
  • I usually leave the curry in the vacum cooker overnight to allow the flavours to infuse. But, alternatively, leaving it in the fridge overnight will suffice. However, if you want to eat straight away I suggest leaving it on a low heat for approx 30-45 mins longer.
  • Step 14
  • Serve with rice and can garnish curry with fresh coriander and thin slices of ginger.
  • Step 15
  • N.B it is very important to taste the sauce as you go along and add more or less spices to your taste. You can also experiment with different vegetables or meat.
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