Description
This recipe is a tried & tested one.my partner generally is not used to appreciating my culinary skills,but he said this one was nice.this one is my mother's recipe with a few changes here and there
Ingredients
- Chickpeas
- Black Cardamom Pod
- Green Cardamoms
- Tea Bags
- Cooking Oil
- Coriander Seed
- Ajwain
- Gram Flour
- Ginger-garlic Paste
- Onions
- Tomatoes
- Cumin Powder
- Coriander Powder
- Chili Powder
- Masala
- Lemon, Juice Of
- Chat Masala
- Salt
- Coriander Leaves
- Garam Masala
Instructions
- Soak chickpeas overnight or for at least 6 hours
- Boil them with enough water and teabags till they are soft
- Throw away the teabags traditionally chana pindi was cooked in an iron kadahi that gave the chickpeas a dark colour
- Heat oil in an iron skillet
- If you do not have one use a non stick pan
- Add the cardomoms
- After a minute add onions and saute
- After about two minutes, add the roasted coriander seeds and the ajwain seeds, and continue to saute the onions
- When the onions turn golden, add the gram flour
- This is to give body to the curry
- Now add ginger garlic paste and keep frying
- Take care that the ginger garlic paste does not stick to the base
- Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone
- Now add tomatoes and fry add all the powders and salt and continue to fry till the tomatoes soften and mix properly
- Add the boiled chickpeas and fry
- Mash 3-4 tablespoons of chickpeas and mix it in
- Simmerfor 15- 20 minutes
- Garnish with coriander leaves and serve with chapati, naan, kulcha etc
- Enjoy