【奶香炖鹰嘴豆】Creamy Chickpea Curry

 

鹰嘴豆是印度常用的一个食材，可以做成不同类型的小吃和咖喱，今天做的这款奶香炖鹰嘴豆和之前做过的鹰嘴豆咖喱做法稍微不同，味道更加温和醇厚，全家都很喜欢。

就着发面油饼吃特别香呢！

Chickpea is a common ingredient in Indian cuisine and can be used to make various snacks and curries. This creamy chickpea curry I made today is slightly different from the Spicy chickpea stew I made before; it has a milder and richer flavor, and the whole family loved it.

It tastes especially delicious with Bhatura!

材料：
1 1/2 杯 鹰嘴豆（干）

1 只 中型 马铃薯

1/2 杯 原味酸奶
1 只 洋葱 
2 只 番茄 

1 只 青辣椒

1 小勺 姜蒜蓉 

1 小把 干葫芦巴叶

香料：

2 小勺 芫荽粉 
1 小勺 辣椒粉 
1 小勺 姜黄粉 

1 小勺 孜然粉
1/2 小勺 Garam masala 
2 小勺 盐 

Ingredients：
1 1/2 cup dried Garbanzo beans/Chickpea (Chole/channa)

1/2 cup of plain yogurt

1 medium size potato
1/2 Onion
2 Roma tomato

1 Green chilli

1 tsp of ginger garlic paste

1 tsp of Kasuri Methi

Spices：
2 tsp  coriander powder

1 tsp cumin powder
1 tsp of chili powder
1 tsp of cumin powder
1 tsp of turmeric powder
1 tsp of Garam masala

1. 把鹰嘴豆（Garbanzo bean）泡水一个晚上，第二天把泡豆子的水倒掉，洗干净，把土豆削皮洗净。我的土豆比较小，所以用了两个。

2. 把鹰嘴豆和土豆放到高压锅里，加1/2茶匙盐和两杯水压10分钟。自然出气后，打开盖子，取半杯的鹰嘴豆和土豆加半杯的原味酸奶放到搅拌机里搅拌顺滑，备用。

1. Soak the chickpeas (garbanzo beans) overnight. The next day, drain the water, rinse the chickpeas, and peel and wash the potatoes. My potatoes were quite small, so I used two.

2. Put the chickpeas and potatoes into a pressure cooker, add 1/2 teaspoon of salt and two cups of water, and cook for 10 minutes. After the pressure is naturally released, open the lid, take half a cup of the chickpeas and potatoes, add half a cup of plain yogurt, and blend in a blender until smooth. Set aside.

3. 把洋葱和番茄切丁，青辣椒切碎，锅里加2大勺无水奶油（Ghee) 或食油，把干葫芦巴叶、洋葱、姜蒜茸和青辣椒入锅煸炒香。

4. 加入芫荽粉、黄姜粉、辣椒粉和孜然粉翻炒，Garam masala 先不要下。

5. 把番茄丁下锅，加一小勺食盐翻炒至番茄出沙后倒入煮好的鹰嘴豆和煮豆子的水。翻匀加盖中火炖30分钟。 

4。30分钟后把刚刚搅拌的鹰嘴豆酸奶糊倒入，加盖再中火煮十分钟。十分钟后加入1/2茶匙的garam Masala,再继续煮大约5分钟就好了。

3. Dice the onion and tomatoes, and finely chop the green chilies. Heat 2 tablespoons of ghee or cooking oil in a pan. Add the dried fenugreek leaves, onions, ginger-garlic paste, and green chilies and sauté until fragrant.

4. Add the coriander powder, turmeric powder, chili powder, and cumin powder and cook for 30 seconds. Do not add the garam masala yet.

5. Add the diced tomatoes with a teaspoon of salt, and cook until the tomatoes become mushy. Add the cooked chickpeas and the water used to cook the chickpeas. Stir well, cover, and simmer over medium heat for 30 minutes.

4. After 30 minutes, add the chickpea and yogurt mixture, cover with lid and simmer over medium heat for another ten minutes. After ten minutes, add 1/2 teaspoon of garam masala and continue to cook for about 5 more minutes.

可以和Puri炸油饼吃，看看我之前上过的帖子：Puri。

It can be served with Puri (fried flatbread). See my previous post: Puri.