CIMG1968

This dish is very popular in Punjab, northern part of India. Ingredients used in this are chick peas, onions, tomatoes, garam masala, coriander seeds, amchur, garlic. It goes well with Indian bread.

This is simple and easy to make. The chick peas can be made dry or gravy. Here I am making gravy type.

INGREDIENTS

Chick peas                                    3/4 tea cup
Onion big finely chopped       1
Tomato big  finely chopped   3
Ginger                                             2 inch piece
Chilli powder                                1 tsp
Amchur/ dry mango powder 1 tsp
Garlic                                              5-6 cloves
Turmeric                                       1/2 tsp
Refined Oil                                    1 tbsp

FOR DRY ROAST

Coriander seeds         2 tsp
cinnamon                      1 inch
Cardamon                     2 no.
Cloves                             3
Cumin seed                   1 tsp
Fenugreek seeds         1 tsp
Dry red chillies            2
Black cardamom        1
Peppercorns                5-6
Bay leaf                           1

FOR GARNISHING

Coriander leaves

METHOD

Wash and soak the chick peas overnight. In a pressure cooker add water, salt and chick peas and cook for 5-6 whistles. Mash it and keep it aside.

Heat a frying pan add coriander seeds and dry chillies and saute on low flame for two minutes. Add all the remaining ingredients and stir for a minute. Cool it and blend in a blender.

Take a deep frying pan heat oil and fry the onions till it becomes golden colour. Add turmeric saute for a second  then add the ground garlic and ginger and fry for a minute or till the raw smell of garlic disappears. Blend the tomatoes in a blender and add to the onions. Add the dry ground masala, chilli powder and the chick peas .

Add 1 cup of water (can use the left over stock in  the chickpeas) if u want as gravy. Check for salt as it was already added to the chickpeas while boiling. On low flame  cover and cook stirring occasionally for half an hour. Add the amchur to the gravy.

Garnish with coriander leaves. Serve hot with Indian bread.

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