30 MINUTE MEAL - Yogurt Chickpea curry - Dahi Chole

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories, while buttermilk is a cost-effective alternative.

cooking oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a unique flavor, while vegetable oil is more economical.

Chop 4 fat cloves of garlic finely.

Chop 1 piece of ginger finely.

Chop 4 medium-sized tomatoes finely.

Heat 2 tablespoons of oil in a hot pan.

Add 1 teaspoon of cumin seeds to the hot oil and let them sizzle.

Slit 2 green chilies and add them to the pan.

Add the chopped ginger and garlic to the pan and cook for about 1-2 minutes.

Add the chopped tomatoes to the pan and reduce the heat; cook for 10 minutes until softened.

In a bowl, mix 300 g of natural yogurt with 1 teaspoon of turmeric, 1 teaspoon of red chili powder, 1 teaspoon of ground cumin, 1 teaspoon of salt, and 1 tablespoon of kasuri methi; mix well.

Once the tomatoes are softened, turn off the heat and add 100 ml of water to the pan.

Add the yogurt mixture to the pan and mix well, then turn the heat back on to low.

Cover the pan and let it cook for 10 minutes on low heat until the yogurt is warmed through.

Drain 400 g of jar chickpeas and add them to the pan after 5 minutes of cooking.

Cook for an additional 10 minutes with the lid on to let the chickpeas simmer in the spices.

Slice 2 small red onions into thin rings and add them to the pan along with 1 teaspoon of garam masala; mix well.

Cook for the last 5 minutes with the lid on, allowing the onions to soften slightly while remaining crunchy.

Chop some cilantro leaves for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens