no photo. This is similar to the last good one; dark rich flavor. But this time it's a more precise recipe since it doesn't involve using the flavored cooking liquid for texture, thereby making flavor variable.
Here's the recipe: https://glebekitchen.com/chole-masala-punjabi-chickpea-curry/#recipe
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I used 2 small onions chopped. Really made sure they were pretty brown.
In 2nd pan, 2 tbsp oil + whole spices + dry spices. Instead of fenugreek leaves I used 1/2 tsp whole fenugreek together with the other whole spices. I skipped the pomogranite seeds entirely.
I used *2* cans of chickpeas (since the drained can is about 9.5 oz of actual chickpeas).
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