Brummie Potato and Chickpea Balti Mashup
Brummie Potato and Chickpea Balti Mashup

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, brummie potato and chickpea balti mashup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brummie Potato and Chickpea Balti Mashup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Brummie Potato and Chickpea Balti Mashup is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook brummie potato and chickpea balti mashup using 18 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Brummie Potato and Chickpea Balti Mashup:
  1. Get 1 large Onion
  2. Make ready 1/2 cup Butter
  3. Get 6 Gloves garlic
  4. Take 1/4 Grated ginger
  5. Prepare 1 tsp Cumin seeds
  6. Prepare 1 tsp Coriander seeds
  7. Prepare 1 tsp Chili powder
  8. Take 1 tbsp Cumin powder
  9. Take 1 tbsp Coriander powder
  10. Make ready 2 tbsp Curry powder
  11. Get 1 tbsp Tumeric powder
  12. Get 1 can Chickpeas
  13. Get 3 large Potatoes
  14. Make ready 2 can Tomatoes
  15. Take 1 tsp Salt
  16. Take 1 tsp Sugar
  17. Make ready 2 cup Vegetable or chicken stock
  18. Get 1 dash Cooking oil
Instructions to make Brummie Potato and Chickpea Balti Mashup:
  1. Finely chop onion and garlic. Grate the small piece of ginger.
  2. Cook onions with a dash of salt, on a low heat until soft and transparent.
  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.
  4. Add all dry ingredients together in a bowl along with the toasted cumin and coriander seeds.
  5. Add garlic and ginger to the onions and bring to medium heat.
  6. Once garlic and ginger has softened, add the spice mixture and stir into the onions, garlic and ginger.
  7. Add tomatoes and stock to the pan and bring to the boil.
  8. While waiting for the liquids to boil, peel and cube potatoes. Cubes should be quite large so they do not disintergrate when cooking.
  9. Drain chickpeas from the can
  10. Add sugar, salt, potatoes and chickpeas.
  11. Bring to boil again
  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.
  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.
  14. Serve with rice and can garnish curry with fresh coriander and thin slices of ginger.
  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.

So that’s going to wrap this up with this exceptional food brummie potato and chickpea balti mashup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!