Step-by-Step Guide to Prepare Homemade Katachi Amti (chick peas stock curry)
Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, How to Make Super Quick Homemade Katachi Amti (chick peas stock curry). It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Katachi Amti (chick peas stock curry), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Katachi Amti (chick peas stock curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Katachi Amti (chick peas stock curry) is 4 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Katachi Amti (chick peas stock curry) estimated approx 10 minutes.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Katachi Amti (chick peas stock curry) using 17 ingredients and 8 steps. Here is how you can achieve that.
It’s curry made out of boiled chick peas stock .It can be used as accompaniment for puranpoli.
Ingredients and spices that need to be Get to make Katachi Amti (chick peas stock curry):
- 2 cup boiled chickpeas stock+1 tbsp puran
- Lemonsize qty. tamarind
- Lemon size qty. jaggery
- 1/2 tsp chilli powder
- 1/2 tsp kala masala
- 1/2 tsp coriander Cumin powder
- 1 pinch turmeric
- 1/2 tsp grated ginger
- 1/2 tsp fenugreek powder
- 1/2 tsp Salt
- For tempering 1tbsp ghee,
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- Curry leaves few
- 1 pinch asafoetida
- 1 whole red chilli
- For garnishing 1tbsp grated fresh coconut and coriander leaves
Steps to make Katachi Amti (chick peas stock curry)
- Turn the gas on. Keep sauce pan on burner
- Add ghee, then add mustard seeds and let them crackle. Add cumin seeds, asafoetida, curry leaves, red chilli and stir.
- Soak tamarind in water and squeeze out the juice
- Now add this tamarind juice into tempering.
- Add jaggery, red chilli powder, kala masala, coriander, cumin powder, fenugreek powder, grated ginger and salt. Bring the sauce pan contents to a boil.
- Now add chick peas stock to the pan. Stir well. Let it boil for five to ten minutes.
- Finally add fresh coconut and coriander leaves.
- Remove this curry in serving bowl and serve with puranpoli or rice.
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