Photo: kspoddar (wikipedia commons)
6 tomatoes
2 onions chopped
4 boiled potatoes
2 tablespoon ginger,chilli,garlic paste
2 teaspoon red chilli powder
2 teaspoon corriander powder
1 teaspoon chana masala
3 tablespoon oil for cooking
salt to taste
some chopped corriander for garnish
1 onion cut into thin round circles and lemon wedges for serving
Serves-4-5 people
Method
Boil the chick peas in 1 cup of water for 10 -15 mins.Put the tomatoes in hot water for a minute .
Then peel the skin and chopp them.Also peel the potatoes and cut them into cubes.
Now heat oil in a large pan and cook onion until goden brown.Then add the tomatoes,ginger,chilli,garlic paste,chilli powder,corriander powder and cook for a few minutes.
Then add the potatoes and cover and cook for another few minutes.
Lastly add the chickpeas with the remaining water ,chana masala and salt.Cover and cook till the gravy coats the chick peas and potatoes.
Garnish with corriander and serve with onions and lemon wedges.This dish goes best with bhatura( deep fried bread) or naan.
TIP-You can prepare chickpeas at home by soaking dry chickpeas overnight,then washing and boiling them with some salt in a pressure cooker or a big non- stick vessel.
All the dry powders and chickpeas can be found in any good indian store.
