Ingredients
Kabuli chana - 1 cup ( cooked )
Tomato - 1
Onion - 1 ( finely chopped )
Ginger - 1/2 inch piece
Garlic - 4
Cloves - 4
Green Cardamom - 4
Cumin seeds - 1 tsp
Cinnamom - 2
Garam Masala - 1 tsp
Green chillies - 2 ( halved )
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Red chilli powder - as per required or 1/2 tsp
Oil - 4 tbsp
Water - 1/2 cup
Coriander leaves - to garnish
Method
In a dry pan, roast 1/2 tsp cumin seeds continuosly till they get darkened a bit. Then grind into fine powder.
Blend together ginger, garlic and tomato with little water untill smooth. Keep aside.
In a large saucepan or kadai, add cloves, cardamom, cinnamon, remaining cumin seeds and cook till aroma is released and cumin seeds begin to crackle. Add green chillies and chopped onion. Cook till onion gets golden browned. Add the blended paste, turmeric powder, coriander powder, red chilli powder and salt. Cook on a medium flame for about 15 minutes. Add the roasted cumin powder and mix. Add kabuli chana and cook for 5 minutes. Then add garam masala, water and lightly mash chana so that the gravy gets flavour. Check for taste. Adjust if required. Garnish with coriander leaves.
Serve hot with naan or chapatis.
