Chickpea Masala Recipe:
- 1 Cup Chick peas (soaked overnight)
- 1 Onion
- 1 Tomato
- 1 Green chilli
- 5 Garlic cloves
- 3 Bay Leaves
- 1 teaspoon Hot Curry powder
- ½ Tumeric powder
- 1 teaspoon Corriander powder
- 1 teaspoon Garam Masala
- 4 tablespoon Olive oil
- Corriander for garnishing
Cook chick peas until tender. Grind onion, tomato, green chilli, garlic and ginger in a mixer and make a paste. Then heat the olive oil on medium and fry paste until golden brown. Add the curry, tumeric, coriander and garam masala powders and mix well. Fry for a further 2 minutes and then add salt to taste. Now add some water to make a gravy and boil. Add the cooked chick peas (along with water in which it was cooked) and cook on medium heat for a further 5 minutes.
Serve gravy hot with rice or roti and garnish with coriander.
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