Recipe
Ingredients
- 250 gms kabuli chana (white chick peas)
- 1 onion, chopped
- Medium sized potato, steamed and finely chopped
- 2 tomatoes, finely chopped
- 5 cloves of garlic (lehsun), finely chopped
- 1 ginger (adrak), finely chopped
- 3 green chillies, chopped
- 1 cup washed and finely chopped coriander (dhania)
- 1 tsp lemon juice
- 2 tbsp oil
- 1 tsp chilly powder
- 1 tsp coriander (dhania) powder
- 1 tsp turmeric powder (haldi)
- 1 tsp garam masala
- 1/2 tsp black pepper (kalimirch) powder
- 1 tsp dried mango powder (amchur)
- 1/2 tsp cinnamon (dalchini) powder
Method
- Wash and soak kabuli chana in 500 ml water, overnight.
- Cook both together in the same water till they become soft.
- Heat oil in a pan add the onion, ginger, garlic, chillies and all the spices and stir for 5 mins.
- Add the kabuli chana and water.
- Add potato, tomato and the lime juice to it. cook till the water evaporates and you get a thick gravy.
- Garnish with chopped coriander.
