Chick Peas Kuruma

Chick Peas is rich in protein. So, every week I use to make anything dishes using this chickpea. It's a very yummy gravy which I like most.
You can any kind of mixed vegetables like zucchini, beetroot, cauliflower, etc. It can be very good with rotis, naans, puri and also for rice. But just make a spicy side dish when you serve with rice.

Ingredients

1 cup Chickpeas(soaked for at least 7-8 hours and pressure cooked till soft)
1/2 cup Beans
1/2 cup Carrot
3 Potato ( Cooked & sliced into two)
2 tbsp Poppy seeds paste
1/2 tsp Garam Masala
1/2 tsp Fennel seeds
1 Large Onions
3 Medium size Tomato
4 Green chilies
1 tsp Coriander powder
1/2 Chilli powder
1 1/2 tsp Ginger-garlic paste
1/2 tsp Turmeric powder
4 tbsps Coconut paste
2 tbsps Yogurt
Oil
Salt for taste
Coriander leaves for garnishing

Instruction

Preheat the oil in a kadhai and splutter the fennel seeds. Add the chopped onion and fry till slightly golden brown.
Add the ginger-garlic paste cook for 5-6 mts. Add the chopped tomato, salt and turmeric powder and fry for 7-8 mts.
Now, add the garam masala, poppy seeds paste, coriander powder, chili powder and add all the cut vegetables.

Cook for 7-8 mts and add the cooked chickpeas and 1 cup of water. Close the Kadai and cook the gravy for 10 mts.
Finally, add the coconut paste and yogurt cook for the next 6-7 mts. Garnish with coriander leaves.
Chickpeas kurma is ready to serve hot with Roti, Puri, Naan, and Rice as well.