creamy_chickpea_kale_masala
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| Both sides previous revisionPrevious revisionNext revision | Previous revision | ||
| creamy_chickpea_kale_masala [2026/02/02 02:56] – court | creamy_chickpea_kale_masala [2026/03/22 22:13] (current) – court | ||
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| Roughly grind the coriander, cumin, and cardamom seeds in a mortar with a pestle. | Roughly grind the coriander, cumin, and cardamom seeds in a mortar with a pestle. | ||
| - | In a pot or deep pan, heat oil over medium-high. Once hot, add the cinnamon stick and toss for 30 seconds. Add the roughly crushed spices and cook for 1 minute, tossing frequently. | + | In a pot or deep pan (our pans are slightly too small to make this in), heat oil over medium-high. Once hot, add the cinnamon stick and toss for 30 seconds. Add the roughly crushed spices and cook for 1 minute, tossing frequently. |
| Add the onion with a pinch of salt and cook, stirring occasionally, | Add the onion with a pinch of salt and cook, stirring occasionally, | ||
creamy_chickpea_kale_masala.1770000981.txt.gz · Last modified: by court