Nov 24, 2009


Chick peas -- 1 cup
Oil -- 4-5 tablespoons
Cumin seeds -- 1/2 tsp
Ginger garlic paste -- 1 teaspoon
Onions -- 3 medium (finely chopped)
Tomatoes -- 4 (finely chopped)
Turmeric powder -- 1/4 teaspoon
Red chilli powder -- 3/4 teaspoon
Coriander powder -- 1 teaspoon
Asafoetida -- 1 pinch
Garam masala -- 1/2 teaspoon
Kasuri methi -- 1 tablespoon
salt to taste

Soak chick pea overnight or for 6-8 hours.
Pressure cook them with water and salt.Once done drain the water.

Take a handful of cooked chick pea grind it to coarse paste and keep it aside. keep aside.

Heat oil in a pan and add cumin seeds. Once the cumin starts crackling add the ginger-garlic paste and onions. Saute until the onion turns brownish.

Now add the tomatoes and saute until the tomatoes are soft. Now add all the powders and kasuri methi.
Mash the tomatoes lightly with a ladle and continue to saute until the oil starts separating the tomato turns into a paste. Add a little water if requited.
Put in the chickpea paste and cook for 2-3 minutes.

Finally add the drained chickpea and salt and bring the gravy to boil. Simmer on low heat until the gravy thickens.

Serve hot with roti, poori or batura.

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