Typing up a long overdue recipe this evening, as my laptop keyboard continues to torment me. I posted the following picture of my ritual Desi breakfast on a Saturday morning a few weeks ago on my instagram – usually I use Friday night’s leftovers and serve them with a paratha or poori but on this particular Saturday I didn’t have any. And so this curry was born. Incredibly low effort, easy and awfully satisfying, this recipe is so so so darn good served alongside a crispy, flaky paratha and a cup of masala-dar chai (Indian tea) – yum!
The chickpeas, which are simmered on low heat for 30-40 minutes, literally melt in your mouth and paired with a slightly soft yolk tastes divine! For an extra creamy touch, add a dollop of double cream after you’ve finished cooking and have turned the heat off.
Enjoy, with love x