Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice.Pulse tomatoes in the food processor until finely chopped. Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. Serve topped with cilantro, if desired.
How to Make Kali Mirch Chicken. In a bowl, marinate chicken with salt, black pepper, ginger garlic, and yogurt. Cover and marinate for 30 minutes (Minimum). Now in a pan, add oil and heat it up. Add whole garam masala. Cumin seed (1 Tsp), Black pepper (10), Clove (4), Cinnamon stick (3 inches), Green Cardamom (6).
Instructions. In a medium-size mixing bowl, toss the chicken with the salt and pepper until covered. Heat up 1 teaspoon of coconut oil in a dutch oven or 5 ½ quart saute pan over medium heat. Add the chicken and saute, stirring often, for 8-10 minutes, or until the chicken is cooked through and no longer pink.
For the Beef. Place all the ingredients for the beef in a bowl (except the oil), and mix well. Leave the beef to marinate for at least 30 minutes. Place the oil in a non-stick pan and heat over medium high to high heat. When the oil is hot, add the beef and stir-fry until the beef starts to caramelize.Combine all the chicken salad ingredients in a large bowl and set aside. Add all the dressing ingredients to a medium bowl and whisk until combined. Pour the dressing over the salad ingredients and toss until the chicken is coated well. Serve in sliced croissants, with crackers, or on a bed of lettuce for a gluten-free option.
Instant Pot Vegan Korma. View Recipe. Cauliflower, carrots, broccoli, and chickpeas are cooked in a korma-style curry paste in an electric pressure cooker, such as Instant Pot, to create this fantastic Indian-inspired vegan curry. Stir in spinach leaves at the end and serve with roasted cashews and cilantro on top. Line tray with parchment/baking paper. Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons. Place in large bowl, toss with oil, salt and pepper. Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. 37JfDK.