Follow these steps for perfect results
vegetable oil
black mustard seeds
cumin seeds
asafoetida/hing
spring onion
finely sliced
garlic
finely chopped
ginger
finely chopped
green chilli
finely sliced
tomato
chopped
garam masala powder
cooked chickpeas
drained and washed
fresh coriander
chopped
salt
to taste
Heat vegetable oil in a pan.
Add mustard seeds, cumin seeds, and asafoetida (if using).
Wait for the seeds to sizzle.
Add spring onions, garlic, ginger, and chilli (if using).
Sauté for 1 minute.
Add tomatoes and garam masala.
Sprinkle in a little water to prevent burning.
Stir well.
Add drained chickpeas.
Add around 50 ml of water.
Cover and simmer for 10 minutes, stirring occasionally.
Taste and adjust seasoning with salt.
Stir in fresh coriander.
Serve with bread.
Expert advice for the best results
For a creamier texture, blend a small portion of the chickpeas before adding them back to the pan.
Adjust the amount of chilli to your spice preference.
Garnish with a dollop of yogurt for added richness.
Everything you need to know before you start
15 minutes
Can be made 1-2 days ahead and stored in the refrigerator.
Serve in a bowl, garnished with fresh coriander and a drizzle of cream or yogurt (optional).
Serve with naan bread, roti, or rice.
Serve with a side of raita (yogurt dip).
Complements the spices
Discover the story behind this recipe
A popular and widely consumed dish across India.
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