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Brummie Potato and Chickpea Balti Mashup

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We hope you got insight from reading it, now let’s go back to brummie potato and chickpea balti mashup recipe. To cook brummie potato and chickpea balti mashup you need 18 ingredients and 15 steps. Here is how you achieve it.

The ingredients needed to make Brummie Potato and Chickpea Balti Mashup:
  1. Take 1 large Onion
  2. Prepare 1⁄2 cup Butter
  3. You need 6 Gloves garlic
  4. Use 1⁄4 Grated ginger
  5. Provide 1 tsp Cumin seeds
  6. Provide 1 tsp Coriander seeds
  7. Provide 1 tsp Chili powder
  8. You need 1 tbsp Cumin powder
  9. Take 1 tbsp Coriander powder
  10. Take 2 tbsp Curry powder
  11. Prepare 1 tbsp Tumeric powder
  12. Take 1 can Chickpeas
  13. You need 3 large Potatoes
  14. You need 2 can Tomatoes
  15. Prepare 1 tsp Salt
  16. Prepare 1 tsp Sugar
  17. Provide 2 cup Vegetable or chicken stock
  18. Prepare 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.

Deep in the heart of Birmingham's glorious Balti Triangle, Shababs is home to the best chicken balti we've ever eaten. And we've eaten an awful lot. The management say their Murghi Cholley Saagwalla (a combination of chicken strips, chickpeas and spinach) is the dish they receive the most. brummies' balti. Have something nice to say about brummies' balti? Add tomatoes with their juices, and the chickpeas, stir to combine.

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