Monday, 17 September 2012


This is a popular north Indian chickpea curry. It is nutritious, spicy and tangy and perfect with roti or bhatura.

What you'll need..
  • 1 Can chickpeas, drained and rinsed
  • 1 Tsp cumin seeds
  • 2-3 Bay leaves
  • 1 Large onion, finely chopped
  • 2 Large tomatoes, finely chopped
  • 1 and 1/2 Tbsp ginger-garlic-chilli paste
  • 1/4 Tsp turmeric powder
  • 1/2 Tsp cumin powder
  • 1 Tsp chilli powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala
  • 1 Tbsp lime juice
  • 1 Tbsp cilantro leaves chopped
  • 3 Tbsp oil
  • Salt to taste
How to..
  • Heat oil in a large non stick pan. Add the cumin seeds and bay leaves and fry for about 30 seconds.
  • Add the ginger-garlic-chilli paste and fry for another 12-15 seconds. 
  • Now add the chopped onions and mix well. Cook till the onions turn light brown in color.
  • Puree half the chopped tomatoes. 
  • Add the tomato puree and the remaining chopped tomatoes into the pan. Add salt, lemon juice, turmeric, cumin powder, coriander, chilli and garam masala and mix well. 
  • Cover with a lid and cook for 4-5 minutes till the tomatoes get mushy. Then smash the tomatoes with a potato masher to form a thick paste.
  • Add chickpeas and 1 cup water. Mix well, cover with a lid and cook for 8-10 minutes. For a thicker gravy mash some of the chickpeas with a potato masher. Serve hot.
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