1 cup dried chickpeas (or 2 12- ounce cans cooked chickpeas, rinsed)
3-4 green chilies, stems removed and washed
1-inch piece fresh ginger, peeled and washed
4-5 cloves garlic, peeled and washed
2 tablespoons oil or ghee
1 teaspoon cumin seeds
1 cup tomato pure—Šbr>1 teaspoon red chili powder
1 teaspoon garam masala
salt to taste
If using dried chickpeas, wash and soak chickpeas in 4 to 5 cups of water for 5 to 6 hours. Drain; add 3 cups of fresh water and pressure-cook until tendeer. Drain and rinse.
Place chilies, ginger and garlic in blender or food processor with a little water (2 tablespoons) and grind to a coarse paste.
Heat oil or ghee in a saucepan. Add cumin seeds and saut頵ntil they change color.
Add green chili-ginger-garlic paste and fry for a minute.
Add tomato pure鬠red chili powder, garam masala and salt and fry for a few minutes or until the oil separates from the masala.
Add chickpeas and stir gently. Cover and simmer on low heat for 5 to 6 minutes.
Serve hot.
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