Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins
2 cups canned chickpeas, drained and rinsed
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit (adjust to taste)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1-2 teaspoons garam masala
1 teaspoon red chili powder (adjust to taste)
1 teaspoon amchur (dry mango powder) or tamarind paste
Salt to taste
Water, as needed
Fresh coriander leaves, for garnish
1
Prepare the Ingredients:
Heat oil in a large pot or kadai. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the pureed tomatoes and cook until the oil separates from the masala.
2
Cook the Chickpeas:
Add turmeric, coriander, cumin, garam masala, red chili powder, and amchur or tamarind paste to the masala mixture. Cook for a minute until the spices are fragrant.
Incorporate the chickpeas, ensuring they're well coated with the masala. Season with salt.
Add water to achieve the desired curry consistency. Bring to a boil, then simmer for 10-15 minutes, allowing the flavors to meld.
3
Garnish and Serve:
Check the seasoning and adjust if necessary. Garnish with fresh coriander leaves.
Serve hot with rice, bhature, roti, or naan.
Ingredients
2 cups canned chickpeas, drained and rinsed
2 tablespoons vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit (adjust to taste)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1-2 teaspoons garam masala
1 teaspoon red chili powder (adjust to taste)
1 teaspoon amchur (dry mango powder) or tamarind paste
Salt to taste
Water, as needed
Fresh coriander leaves, for garnish
Directions
1
Prepare the Ingredients:
Heat oil in a large pot or kadai. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears.
Add the pureed tomatoes and cook until the oil separates from the masala.
2
Cook the Chickpeas:
Add turmeric, coriander, cumin, garam masala, red chili powder, and amchur or tamarind paste to the masala mixture. Cook for a minute until the spices are fragrant.
Incorporate the chickpeas, ensuring they're well coated with the masala. Season with salt.
Add water to achieve the desired curry consistency. Bring to a boil, then simmer for 10-15 minutes, allowing the flavors to meld.
3
Garnish and Serve:
Check the seasoning and adjust if necessary. Garnish with fresh coriander leaves.
Serve hot with rice, bhature, roti, or naan.
