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Ingredients

(Serves 4)

• 2 cups chickpeas (soaked 4 - 6 hours)
• 1 tablespoon cumin powder
• 1 cinnamon stick
• 1 tablespoon coriander powder
• 1 bay leaf
• ½ tsp anardana powder
• 1 black cardamon
• 2 tablespoons chana masala
• 1 tea bag
• ½ tablespoon black pepper
• Salt (as required)
• 1 tablespoon kashmiri chilli (as per taste)
• Oil (as required)
• A pinch asafoetida (hing)
• 2 medium size onions diced
• 1 small onion cut into rings
• 1 tablespoon dry fenugreek leaves (kasoori methi)
• 2 large tomatoes diced
• Green chilli (as per paste)
• Coriander
• 1 tablespoon ginger garlic paste

Steps

1. In a pot take soaked chickpeas 4 cups water cinnamon stick black cardamom bay leaf tea bag and salt and boil for 20 to 25 minutes or until cooked. When the chickpeas are done separate chickpea and chickpea stock in another bowl.
2. Heat another pan add oil onions tomatoes and green chillies. Sauté until done approx. 8 - 10 minutes. Leave aside and once cooled blend and make into puree.
3. Marinate the boiled chickpeas with cumin powder coriander powder anardana powder kashmiri chilli black pepper and chana masala. Leave it aside.
4. Heat oil in pan on medium heat asafoetida ginger garlic paste onion rings and dried fenugreek leaves. Sauté them until the ginger garlic smell has gone. Add the puree and cook until the oil separates approx. 6 - 8 minutes. Once it is cooked add the chickpea stock and boil lastly add the marinated chickpeas. Garnish with rings of onion and coriander.

Notes

1. If you don't have time to soak chickpeas you can use canned chickpeas instead.
2. You can skip cinnamon stick black cardamom bay leaf anardana powder and asafoetida. You will get the same taste what diers will be the aroma of the masala.