Serve this crowd pleaser piping hot and accompanied by pooris/bhatooras (fried Indian bread).
Ingredients:
- 2 cans of chickpeas (400 gm each)
- 2 tbsps vegetable/ canola/ sunflower cooking oil
- 2 bay leaves
- 5-6 cloves
- 3-4 green cardamoms
- 5-6 peppercorns
- 3 large onions sliced
- 2 large tomatoes chopped
- 2 tbsps garlic paste
- 1 tbsps ginger paste
- 2 tsps coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 2 tsps garam masala
- 1"piece of ginger julliened
- 2 tbsps fresh coriander leaves chopped fine
Preparation:
- Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
- Heat the oil in a deep, thick-bottomed pan on a medium flame.
- Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
- Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
- Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
- Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
- Add salt to taste and water to make gravy (about 1 1/2 cups).
- Simmer and cook covered for 10 minutes.
- Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
- Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
- Serve piping hot with pooris/bhatooras.
