Steamed Chickpeas and Methi Dumplings Kurma

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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Ingredients

How to Make Steamed Chickpeas and Methi Dumplings Kurma

  • For dumplings:
  • Grind the soaked chickpeas, garlic cloves, asafoetida powder, dry red chillies as a coarse paste.
  • Add chopped onions, chopped coriander leaves, chopped methi leaves, grated ginger and salt.
  • Mix everything well.
  • Make small lemon sized balls and steam cook 10-15minutes in an idly cooker.
  • For the Kurma:
  • Grind all the ingredients from the list 'to grind' into a fine paste and keep aside.
  • Heat oil in a kadai and add bay leaves and fry until brown.
  • Add chopped onions, chopped tomatoes, slit opened green chillies, ginger-garlic paste and saute everything well until the raw smells goes.
  • Cook on simmer for few minutes with coriander powder, garam masala powder, turmeric powder, ground paste with lid closed.
  • Add sufficient water to the kadai and cook on medium flame for a few minutes. Once the kurma thickens, drop the steamed balls gently in.
  • Cook for a few more minutes and put off the stove.
  • Garnish with coriander leaves.
  • Serve hot with rotis or rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes