Yield / Serves
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2 cans of chickpeas 1 bunch of methi - washed and chopped 1 big onion chopped 1 tomato chopped 4 tbsp. tomato puree 1tsp. Jeera / Cumin seeds 2 tbsp. chole masala 1 tbsp. ginger, garlic and chili paste 1 tbsp. red chili powder 1 tsp. anardana powder
Wash and clean can chickpeas, you don't need those chemicals which they store it.
If you are not using can one, night before soak chana in plenty of water and next day boiled it with tea bag in it , keep that water to use it in gravy.
Heat a pan, Add oil in it. Add jeera in it, then add bay leaf and dry chili.
Add onions and cook till its little brown.
Then add tomatoes and cook till its mushy.
Add ginger, garlic paste and all powder masala.
cook for a minute and then add chole and add water , mix it nicely .
Add methi leaves and cook on low to medium flame till you get the nice thick sauce.
I usually cook on low flame for long when i am using can beans, so flavor goes inside and it taste good.
When its done, add lime juice and serve it hot with roti, naan, or puris along with fried green chilies and onion slices.
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