AuthorJulia ForesekCategoryIndian, VegetarianDifficultyIntermediatePrepare 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.
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.
Garnish and Serve:
Check the seasoning and adjust if necessary. Garnish with fresh coriander leaves.
Serve hot with rice, bhature, roti, or naan.
Ingredients
Directions
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.
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.
Garnish and Serve:
Check the seasoning and adjust if necessary. Garnish with fresh coriander leaves.
Serve hot with rice, bhature, roti, or naan.