Easiest Way to Make Award-winning Brummie Potato and Chickpea Balti Mashup

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, brummie potato and chickpea balti mashup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few components. 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. Make ready Onion
2. Prepare Butter
3. Take Gloves garlic
4. Get Grated ginger
5. Prepare Cumin seeds
6. Make ready Coriander seeds
7. Make ready Chili powder
8. Get Cumin powder
9. Prepare Coriander powder
10. Get Curry powder
11. Prepare Tumeric powder
12. Make ready Chickpeas
13. Get Potatoes
14. Get Tomatoes
15. Prepare Salt
16. Make ready Sugar
17. Make ready Vegetable or chicken stock
18. Get 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.

So that’s going to wrap it up with this exceptional food brummie potato and chickpea balti mashup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!