Preparation Time: 10 min. Cooking Time: 30 min. Serves 4
Ingredients:
2 x 400 grams Kabuli Chana Cans (Chickpeas)
1 Onion Finely Chopped
1½ tbsp Ginger Paste
1½ tsp Garlic Paste
½ cups Fresh Tomato Puree
1 tbsp Tomato Puree
1 tbsp Gram Flour (Besan)
2 tbsp Oil
1 Dry Red Chilli
¾ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1½ tsp Chilli Powder
1½ tsp Coriander-Cumin Powder (Dhana Jiru)
1¼ tsp Chana Masala Powder
½ tsp Garam Masala Powder
1 tsp Kasuri Methi
½ tsp Jaggery (Gōr)
Salt to taste
Method:
Heat oil to medium heat and add the dry red chilli. Once hot, add cumin seeds until it crackles about 10 seconds, then add the asafoetida, onions and ¼ tsp salt.
Cook until soft and translucent, then add the ginger and garlic paste, gram flour, sauté for 30 seconds. Add both the tomato purees, turmeric powder, chilli powder, coriander-cumin powder, chana masala, garam masala, kasuri methi, jaggery and salt.
Mix well, cook for 2 minutes, add the kabuli chana and ½ a cup of water, bring it to a boil, then simmer for 10-12 minutes with the lid on, stirring occasionally.
