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Ingredients:
Chick peas (Kabul chana) - 1 cup
Onion - 1 nos
Tomato - 1 nos
Green chilli - 1 nos
Ginger - 1 inch
Garlic - 5 pods
Oil - 3 tbsp
Bay leaves 2-3
Red chilli powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt to taste
Coriander leaves for garnishing |
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METHOD
- Soak chick peas in water for overnight and cook it.
- Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
- Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until the oil separates from the mixture.
- Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
- Add water enough to make thick gravy. Bring the gravy to boil.
- Add cooked chick peas.
- Stir well and cook over medium heat.
- Garnish with chopped green coriander leaves.
- serve hot with rice, chapathi or parota.
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