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Kashmiri Chickpeas with Mushrooms


Kashmiri Chickpeas with Mushrooms Recipe

Ingredients:
  • 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
  • 2 tablespoon ghee or oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fenugreek seeds
  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 1 1/2 inch piece fresh ginger, peeled and finely chopped
  • 2 to 3 green chilies, seeded and finely chopped
  • 1 heaping tablespoon dried fenugreek leaves
  • 1 tablespoon amchoor powder (optional)
  • 1 tablespoon garam masala
  • 2 teaspoons Kashmiri chili or other chili powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons sea salt or to taste
  • 2 large tomatoes, finely chopped
  • 8 oz (225 g) button mushrooms
  • water as needed
  • juice from 1 lime or small lemon (optional)
  • 1/4 cup fresh parsley or cilantro, chopped
Directions:
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