Red cabbage chickpea curry
Red cabbage chickpea curry. If you bored of regular chhole masala or chickpea curry try this delectable chickpea curry with red cabbage or purple cabbage and raw turmeric.
Equipment
- 1 pressure cooker
- 1 Mixer grinder
- 1 Wok or Pan
- 1 Spatula
- 1 Knife
- 1 Chopper board ½
Ingredients
- ½ Cup Chickpea
- 2 Cup Red cabbage Shredded
- 1/2 inch Raw turmeric Peeled and chopped
- 1 Onion Finely chopped
- 3-4 Cloves Garlic
- 1 Inch Ginger Peeled and chopped
- 1 Tomato Chopped
- 2 Dry red chilli
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Fennel seeds or sounf powder
- ½ tsp Garam masala powder
- 2 tbsp Cilantro or coriander leaves
- 2 tbsp Mint leaves
- 1/4 Cup Raw mango Peeled and chopped into small pieces
- 2 tbsp Pumpkin seeds
- 2 tbsp Almond
- 1/4 Cup Fresh coconut Grated
- 1 Bay leaf
- 1/2 tsp Cumin seeds
- 1/8 tsp Fenugreek seeds or methi
- 1/4 tsp Mustard seeds
- 2-3 tbsp Oil
- Salt
- 1/2 tsp Sugar Optional
- 1&1/2 Cup Water
Instructions
- Rinse and soak the chickpea overnight. Next day drain the water and wash again. Pressure cook with sufficient water till chickpea becomes soft. After one whistle pressure cook on simmer for 40-50 minutes. Let it cool down. Chop the red cabbage into this slices.
- Soak the dry red chilli in 1/8 cup water.
- Grind pumpkin seeds and almond into a fine powder. Add grated fresh coconut, chopped raw mango, mint leaves and 1/4 cup water. Grind into a smooth paste.
- Separately grind ginger, garlic, raw turmeric, chopped tomato and soaked dry red chilli with its water. Grind into a smooth paste.
- Heat oil in a pan. Add bay leaf,mustard seeds, fenugreek seeds and cumin seeds. When seeds starts to splutter add finely chopped onion and fry till onion starts to change it’s colour.
- Now add ginger, garlic, tomato, turmeric and dry red chilli paste. Fry till raw smell of garlic and turmeric goes away and oil leaves the sides. If you don’t have raw turmeric, use 1/2 teaspoon turmeric powder.
- Add shredded red cabbage and saute for 2 minutes. Add chopped cilantro or coriander. Saute again for a minute. Now add salt and all the spices.
- Saute till everything dried up. Add boiled chickpea and saute till all the water evaporate.
- Add pumpkin seeds, almond, raw mango, coconut and mint leaves paste. Saute till everything dried up. Now add water and sugar. Cook till you get your desired consistency. You can make this with gravy or dry curry both. Gravy also taste great. But today I made it dry. So when it about to dried up remove from heat. Taste and adjust salt if required.
- Your rich creamy aromatic and lipsmackingly delicious curry is ready to serve. Garnish with cilantro and mint leaves. Serve with any bread or rice dishes.
Video
Notes
1. If you want you can also make this curry with only chickpea. Skip red cabbage and enjoy rich creamy spicy scrumptious chickpea curry. 2. This curry can be made dry and with gravy both. Try both ways or make according to your choice.