1 1/2 cups (225 g) 8 oz Chickpeas (kabuli chana), soaked in water for 2 hours, drained
1/2 tsp (3 g) Baking powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
6 tsp (36 g) 1 1/4 oz Garlic (lasan) paste
10 Dry red chillies (sookhi lal mirch), ground with a little water
6 tsp (12 g) Coriander (dhaniya) seeds, ground with a little water
800 g (28 oz) Tomatoes, chopped
10 Green chillies, slit
1 tbsp (18 g) Ginger (adrak), finely chopped
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
2 tsp (4 g) Garam masala
1/2 tsp (3 g) Baking powder
Salt to taste
1/2 cup (100 g) 3 1/2 oz Ghee
6 tsp (36 g) 1 1/4 oz Garlic (lasan) paste
10 Dry red chillies (sookhi lal mirch), ground with a little water
6 tsp (12 g) Coriander (dhaniya) seeds, ground with a little water
800 g (28 oz) Tomatoes, chopped
10 Green chillies, slit
1 tbsp (18 g) Ginger (adrak), finely chopped
3 tbsp (45 ml) 1 1/2 fl oz Lemon (nimbu) juice
2 tsp (4 g) Garam masala
method
1. Boil the chickpeas in sufficient water with Baking powder and salt until tender. Drain and keep aside.
2. Heat the ghee in a pan; add garlic paste and fry until golden. Add dry red chilli paste and coriander paste. Stir-fry until the water evaporates.
3. Add tomatoes, green chillies, and 3/4 tbsp ginger. Bring the mixture to the boil; reduce heat and cook until the ghee comes to the surface.
4. Add the boiled chickpeas. Cook for 5 minutes. Add lemon juice and garam masala. Stir well.
5. Serve hot, garnished with the remaining ginger.
2. Heat the ghee in a pan; add garlic paste and fry until golden. Add dry red chilli paste and coriander paste. Stir-fry until the water evaporates.
3. Add tomatoes, green chillies, and 3/4 tbsp ginger. Bring the mixture to the boil; reduce heat and cook until the ghee comes to the surface.
4. Add the boiled chickpeas. Cook for 5 minutes. Add lemon juice and garam masala. Stir well.
5. Serve hot, garnished with the remaining ginger.
serving amount
serves: 4 - 6
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