Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brummie potato and chickpea balti mashup. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Stir in the balti paste and sweet potato chunks and cook for a couple of mins. Serve with hot naan bread or rice. Top tip for making Sweet potato and chickpea balti.
Brummie Potato and Chickpea Balti Mashup is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Brummie Potato and Chickpea Balti Mashup is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook brummie potato and chickpea balti mashup using 18 ingredients and 15 steps. Here is how you cook that.
The ingredients needed to make Brummie Potato and Chickpea Balti Mashup:
- Get 1 large Onion
- Get 1/2 cup Butter
- Prepare 6 Gloves garlic
- Get 1/4 Grated ginger
- Get 1 tsp Cumin seeds
- Take 1 tsp Coriander seeds
- Prepare 1 tsp Chili powder
- Prepare 1 tbsp Cumin powder
- Take 1 tbsp Coriander powder
- Make ready 2 tbsp Curry powder
- Make ready 1 tbsp Tumeric powder
- Make ready 1 can Chickpeas
- Prepare 3 large Potatoes
- Prepare 2 can Tomatoes
- Prepare 1 tsp Salt
- Get 1 tsp Sugar
- Make ready 2 cup Vegetable or chicken stock
- Take 1 dash Cooking oil
Spicy chickpea, potato and filo slice. Put chickpeas at the centre in this vegetarian pie. Our spiced chickpea bake with potatoes is topped with thin crunchy filo pastry. This easy recipe is veggie friendly, ready in under an hour and serves four.
Instructions to make Brummie Potato and Chickpea Balti Mashup:
- Finely chop onion and garlic. Grate the small piece of ginger.
- Cook onions with a dash of salt, on a low heat until soft and transparent.
- 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.
- Add all dry ingredients together in a bowl along with the toasted cumin and coriander seeds.
- Add garlic and ginger to the onions and bring to medium heat.
- Once garlic and ginger has softened, add the spice mixture and stir into the onions, garlic and ginger.
- Add tomatoes and stock to the pan and bring to the boil.
- While waiting for the liquids to boil, peel and cube potatoes. Cubes should be quite large so they do not disintergrate when cooking.
- Drain chickpeas from the can
- Add sugar, salt, potatoes and chickpeas.
- Bring to boil again
- Place lid on pan and bring to lowest heat. Simmer for 1 hour. Check sauce and add boiling water if it becomes too dry.
- 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.
- Serve with rice and can garnish curry with fresh coriander and thin slices of ginger.
- 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.
Our filo slice is best eaten on the day, while the pastry is still. Potato and Chickpea Salad with sweet, sour, and spicy tamarind dressing. Famous by name of Aloo Chana Chaat or Aloo Chole Chaat, this potato The best thing about this earthy chickpea salad? It is more than just a side salad and can be served many ways! As a side salad, complete lunch salad, or.
So that is 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 will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
