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Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brummie potato and chickpea balti mashup. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Brummie Potato and Chickpea Balti Mashup Mrsaitken. Brummie Potato and Chickpea Balti Mashup Still my fav recipe ever. To make the vegetables: Heat the oil in a large saucepan and add the sliced onions and cumin seeds.

Brummie Potato and Chickpea Balti Mashup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Brummie Potato and Chickpea Balti Mashup is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular 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 can achieve it.

The ingredients needed to make Brummie Potato and Chickpea Balti Mashup:

1. Get 1 large Onion
2. Make ready 1/2 cup Butter
3. Make ready 6 Gloves garlic
4. Take 1/4 Grated ginger
5. Make ready 1 tsp Cumin seeds
6. Get 1 tsp Coriander seeds
7. Prepare 1 tsp Chili powder
8. Take 1 tbsp Cumin powder
9. Take 1 tbsp Coriander powder
10. Prepare 2 tbsp Curry powder
11. Take 1 tbsp Tumeric powder
12. Take 1 can Chickpeas
13. Make ready 3 large Potatoes
14. Take 2 can Tomatoes
15. Take 1 tsp Salt
16. Make ready 1 tsp Sugar
17. Prepare 2 cup Vegetable or chicken stock
18. Take 1 dash Cooking oil

The chickpeas get mashed with a back of the fork. Leave some whole for added texture. Once the sweet potato is cooked, carefully remove the skins. Add the chopped potatoes, chickpeas, shredded carrot, and a large pinch of salt to a pan with a cup of water over medium heat.

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.

When the water begins to boil, cover and reduce the heat just enough so that it steams gently. See recipes for Chanay Ka Shorba (Balti Chick-peas ) too. Bring to boil and simmer until soft. Top up with boiling water if required. Great recipe for Goats cheese tarts.

So that’s going to wrap this up with this exceptional food brummie potato and chickpea balti mashup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!