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Chickpeas Curry
Chickpeas Curry

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We hope you got insight from reading it, now let’s go back to chickpeas curry recipe. You can have chickpeas curry using 25 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Chickpeas Curry:
  1. You need For boiling chickpeas
  2. Take 1 bowl chickpeas
  3. You need 4 bowl water
  4. You need To taste salt
  5. Take 4 Bay leaves
  6. Take 1 teabag
  7. Provide For Gravy Masala
  8. Get 2 onions
  9. You need 2 tomatoes
  10. Get 1 " piece ginger
  11. Prepare 6-8 pods garlic
  12. Get 2 Green chilli
  13. Take To taste salt
  14. Use 1/4 tsp red chilli powder
  15. Prepare 1/4 tsp turmeric powder
  16. Prepare 2 tb spoon cooking oil
  17. Take 1 tb spoon kasuri methi
  18. Take 2 tb spoon water
  19. Prepare For making chana masala
  20. Provide 1/2 tsp cumin seeds
  21. Prepare 6-8 cloves
  22. Use 2 big cardamom
  23. You need 1 piece cinnamom
  24. Prepare 8-10 black pepper seeds
  25. Use 2 Green cardamoms
Steps to make Chickpeas Curry:
  1. Wash and Soak chickpeas overnight. Pressure cook chickpeas with 4 bowls of water, salt, bay leaves and tea bag for 5 minutes after first whistle.
  2. Wash and peel onions, garlic, ginger and green chilli. Wash tomatoes.
  3. Chop all in smaller pieces and put in a blender and grind to a fine paste.
  4. Heat oil in a wok. Add cumin seeds and when cumin seeds splutter add grinded paste in it and cook on low flame till it turn thick or start leaving pan. Add salt, red chilli powder and turmeric powder and mix well.
  5. Add 2 tb spoon water and Cook this masala for 5-7 minutes on low flame. Now mix kasuri methi and keep aside this masala.
  6. Dry roast all the ingredients for making chana masala on a griddle. Grind it to a coarse powder.
  7. Add this roasted chana masala in onion Tomato paste.
  8. Put this prepared masala in pressure cooker in which chickpea is boiled. Place the lid and cook for 5 minutes on low flame after first whistle. Adjust the consistency of water by adding a little, if needed.
  9. Serve hot with chapatti, parantha, puri or rice

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