Description
A flavorful and spicy chickpea curry from Pakistan.
Ingredients
Scale
- 2 cups chickpeas, soaked and boiled
- 2 tablespoons oil
- 1 onion, chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a pan.
- Add cumin seeds and chopped onion. Sauté until golden brown.
- Add ginger-garlic paste and cook for a minute.
- Stir in the pureed tomatoes and cook until oil separates.
- Add coriander powder, cumin powder, red chili powder, and salt. Mix well.
- Add boiled chickpeas and mix to coat with the spices.
- Add water to desired consistency and let it simmer for 10 minutes.
- Sprinkle garam masala and garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spice levels to your preference.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Pakistani Chana Masala Curry, Chickpea Curry, Vegetarian Recipes