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Before you jump to Indian Home-style Curry with Potatoes and Chickpeas recipe, you may want to read this short interesting healthy tips about Keeping Track of What exactly You Take in: How to Do It Correctly.
When you go on a diet one of the primary things that you will learn is that it is important to keep an eye on what you eat during the day. Keeping your foods log not only helps you see clearly what you are having, it helps you see what you are not eating. One example is that, after monitoring your nutrition for a few days you might realize that you are consuming far too many sugars and unhealthy fats and not nearly enough organic nutrients. Having it all written down can help you determine the elements of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Be as precise as possible when you write down what you take in. It just isnt enough to simply jot down "salad" on a list. You must list each of the components within that salad as well as the type of dressing on it. You ought to include the quantity of the food you eat. "Cereal" is not very good, however "one cup Shredded Wheat" is. Dont forget that the more of some thing you consume, the more calories you are going to consume so you need to list out the measurements of what you eat so that you will know precisely how many calories you take in and will need to burn.
Write down your feelings while you eat. This makes it possible to determine when you use food to help soothe emotional issues. This will likely show you whether or not you gravitate toward particular foods based on your mood. Lots of us will reach naturally for junk food when we feel disappointed or angry and we are more likely to pick out healthy options when we feel happy or content. Not only will this enable you to notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) selections on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got insight from reading it, now lets go back to indian home-style curry with potatoes and chickpeas recipe. To cook indian home-style curry with potatoes and chickpeas you need 17 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Indian Home-style Curry with Potatoes and Chickpeas:
- You need 2 clove of Garlic.
- Get 1 of thumb size Ginger.
- Use 1 large of Onion.
- Use 1 large of Potato.
- Use 1 of to 2 tablespoons Oil.
- You need 1 tsp of Cumin seeds.
- Use 1/2 tsp of Cinnamon powder.
- Get 1 tsp of Turmeric powder.
- You need 1/4 of to 1/2 teaspoon Cayenne pepper (only if you lke hot and spicy).
- Take 1 tbsp of Coriander powder.
- Get 1/2 tsp of Sugar.
- Provide 300 grams of Tomato.
- Use 1 tsp of Salt.
- Use 240 grams of Chickpeas (soaked in water or canned) *I recommend using canned soy beans too..
- Prepare 500 ml of Water.
- Provide 1 tbsp of Lemon juice.
- You need 1 of handful Cilantro leaves.
Instructions to make Indian Home-style Curry with Potatoes and Chickpeas:
- Finely chop the onion, garlic, and ginger. Chop the tomato in a food processor. Cut the potato into bite-size pieces..
- Heat oil in a frying pan. Once heated, saute the cumin seeds until about the popping sound stops, while being careful not to let them burn..
- Saute the garlic and ginger well..
- Add 1/2 teaspoon of cinnamon if you'd like. The taste won't be that noticeable in the curry, but it's good for your stomach so I do recommend it..
- Mix in the turmeric powder to make sure it blends well with the garlic and ginger..
- Add the onions and saute until translucent..
- Mix in the coriander powder and cayenne powder and let them blend well with the onions..
- Add salt, sugar, and tomatoes, and saute until about the tomatoes' color and shape disappears. It'll turn into a paste..
- Like this..
- Also, mix in the chickpeas and potatoes..
- Once well mixed, add water..
- Cover and simmer over low heat until the potatoes are cooked..
- Check every once in a while and mix occasionally to prevent it from burning..
- While waiting for the curry to finish, cut the coriander leaves..
- Once a skewer can be inserted at ease into the potatoes, mix well, check the saltiness, and it's done. Please east after squeezing out some lemon juice to garnish..
- Eat as soon as possible. Indian curry doesn't need to be rested overnight like Japanese curry, but the flavors do mellow out after resting it for an hour or so..
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