Dry chickpea with rice and naan.

Curried Chickpeas – Indian meal of keema matar, masala channa, lemon rice, naan bread and yogourt, which is minced lamb with peas, spicy chickpeas, yellow rice, nan bread and yogurt.

  • 2 cup chickpeas
  • 2 tbsp Kissan Desi Ghee
  • 2 large onion chopped
  • 1 tbsp garlic paste
  • 2 tbsp ginger paste
  • 2 tbsp Kissan Channa Masala
  • 1 tbsp coriander chopped
  • salt as per taste
  • 1 tbsp turmeric powder
  1. Soak the chickpeas overnight or for at-least 6 hours. Boil the chickpeas in water for 20-25 minutes. Keep it aside.
  2. Heat the pan over medium heat. Add Kissan Desi Ghee, add onions and stir it until tender.
  3. Add garlic paste and ginger paste. Mix it and cook it until brown.  Add salt, turmeric powder and Kissan Chana Masala. Stirring constantly for 3-4 minutes.
  4. Now pour the boiled chickpeas into this mixture. Mix it properly. Cover it and simmer another 10-15 minutes on low flame.
  5. Remove from heat. Garnish with coriander. Serve hot with roti or rice.
  6. All done!! Take a picture and let us know how it turned out. 

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