• November 06, 2018


1(15 ounce) can chickpeas

1onion, chopped

1tomatoes, chopped

1green chili pepper, chopped

4 -5 garlic cloves, chopped

1inch gingerroot, chopped

2 -3bay leaves

1teaspoon red chili powder

1⁄2teaspoon turmeric powder

1teaspoon coriander powder

1teaspoon garam masala powder

3 tablespoons olive oil

coriander leaves, for garnishing


Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste.

Heat oil in a pan and fry bay leaves for 30 secs.

Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).

Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.

Add water enough to make thick gravy. Bring the gravy to boil.

Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.

Garnish with chopped green coriander leaves and serve hot
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