What you will need:
- Chickpeas - 1 cup
- Cumin seeds - 1 tsp
- Potato - 1 small (optional)
- Tomato - 2 small or 1 large (you can instead use store bought tomato paste - use 3 tbsp)
- Green chillies - 2 or 3
- Ginger - 1" piece
- Turmeric powder - a pinch
- Garam masala - 1 tsp
- Coriander leaves (Cilantro) - a few strands
- Red chilli powder - 1 tsp
- Oil - 2 tbsp
- Salt to taste
Soak the chickpeas in water overnight. Instead you can also soak it in hot water for atleast 3 hours. Cook it until soft. If you are cooking them in a pressure cooker, cook for 3 to 4 whistles and then simmer for another 10 minutes.
If adding potato, cook, peel and mash it well. This is just to make the gravy thicker.
Blend the tomato, green chillies and ginger into a coarse paste. Heat oil in a pan. Add cumin seeds. When they splutter, add the tomato paste. Add the turmeric powder and red chilli powder.
Cook until the oil separates. Add the mashed potatoes and chickpeas and cook on a low flame for another 5 minutes. Add the garam masala. Turn the heat off and garnish with coriander leaves.
0 comments:
Post a Comment