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Besan Curry

 

62

Yield

4

servings

Prep

30

min

Cook

15

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

¼ cup chickpea (garbanzo) flour
*
1 large tomatoes
¼ cup green peas
1 large potatoes
*
1 large onions
¼ pound ginger
½ teaspoon garlic powder
¼ teaspoon dry mustard
*
¼ teaspoon cumin
*
¼ teaspoon coriander
*
1 teaspoon turmeric
½ teaspoon salt
½ cup vegetable oil

Directions

Mix chickpea flour with a little bit of water at a time, until you have a thick batter.

Add salt and garlic powder.

Put a skillet over a low heat and heat oil.

Drop ½ teaspoon of batter at a time into the oil.

When it turns golden brown, it it done and with a srainer pick up the besan and put it on a dry pan.

Cut potatoes in small pieces and put them in a bowl.

Chop onion up and sauté with 1 tablespoon of leftover oil.

Add coriander, cumin, turmeric, and mustard powders.

Add potatoes and mix thoroughly.

Add ¼ cup of water.

Cut ginger into very small pieces and add to the curry.

While the curry is cooking, cut the tomato and add to the pan.

Put cover on.

When potato feels soft, add fried besan to the curry.

Add salt.

The time you drop the potato in the pan to the time you drop the fried besan into the pan should not be more then 15 minutes.

As always, in Indian cooking it is the preparation that takes time, not the cooking itself.

Serve warm as a side dish.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 29385% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 319mg 13%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 10% Vitamin C 18%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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