1 tbsp finely chopped garlic
1 tbsp finely chopped ginger
3 fresh green chillies, finely chopped
A handful of fresh mint leaves coarsely chopped
Vegetable oil
2 medium onions, peeled and finely chopped
225 gms chopped tomatoes
Salt to taste
1 ½ tsp ground coriander
1 ½ tsp ground cumin
½ tsp garam masala
Lemon juice to taste
Boil chickpeas (if using dry ones) for about an hour or so till cooked. Grind garlic, ginger, mint leaves and green chillies with water and push down the mixture with a spatula when necessary. If very thick add more water.
Heat oil in a pan and add the onions when hot. Stir and fry until onions are a rich reddish brown. Add the tomatoes. Stir and cook until the tomatoes reduce and darken. Put in the minty sauce paste and stir on medium high heat for 5 minutes or so. Add the chickpeas to this mixture along with salt, coriander, cumin and garam masala powders and lemon juice. Stir well to mix. Cover,
1 tbsp finely chopped ginger
3 fresh green chillies, finely chopped
A handful of fresh mint leaves coarsely chopped
Vegetable oil
2 medium onions, peeled and finely chopped
225 gms chopped tomatoes
Salt to taste
1 ½ tsp ground coriander
1 ½ tsp ground cumin
½ tsp garam masala
Lemon juice to taste
Boil chickpeas (if using dry ones) for about an hour or so till cooked. Grind garlic, ginger, mint leaves and green chillies with water and push down the mixture with a spatula when necessary. If very thick add more water.
Heat oil in a pan and add the onions when hot. Stir and fry until onions are a rich reddish brown. Add the tomatoes. Stir and cook until the tomatoes reduce and darken. Put in the minty sauce paste and stir on medium high heat for 5 minutes or so. Add the chickpeas to this mixture along with salt, coriander, cumin and garam masala powders and lemon juice. Stir well to mix. Cover,
