Drake's Tikka Masala With Garlic
Charliy
If you feel like you've added too much spice, add more! Indian dishes always contain tons of spices.
People: 1
60 min

Ingredients

50 grams
Chickpeas
2 Clove
Garlic
1 tbsp
Olive Oil
0.75
Onion
50 grams
Peas
90 grams
Potatoes
2 tbsp
Pumpkin Seeds
50 grams
Rice
130 ml
Stock
45 ml
Tomato Sauce
2 tsp
Turmeric
15 ml
Yogurt

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Prep

  1. Peel and cut your potatoes. All ingredients should have a similar size and shape.
  2. Finely chop your garlic and onion.

Heating Steps

  1. Boil rice according to instructions on package.
  2. Heat olive oil in a pot and add onion, garlic and turmeric and fry at lower temperature for several minutes.
  3. Heat olive oil in a pot, add Potatoes and fry for 15 minutes.Then add Chickpeas, fry for 10 minutes.Finally, add Peas and fry for 5 more minutes.
  4. Add canned tomatoes and mix.
  5. Add vegetables stock or water to your pot and simmer for about 25 minutes or until all vegetables are tender. Make sure to stir occasionally, so it doesn't burn. Add salt and pepper to taste.
  6. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  7. Add yogurt and mix, simmer for 5 more minutes.

Finishing Touches

  1. Serve your stew with rice on the side.
  2. Add Pumpkin Seeds on top.