Chana Pindi (indian Chickpeas Masala)

Recipe by nikki oberroi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak Chickpeas overnight or for at least 6 hours.
  • Boil them with enough water and teabags till they are soft.
  • Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
  • Heat oil in an Iron skillet.
  • If you do not have one use a non stick pan.
  • Add the cardomoms.
  • After a minute add onions and saute.
  • After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
  • When the onions turn golden, add the gram flour (Besan).
  • This is to give body to the curry.
  • Now add ginger garlic paste and keep frying.
  • take care that the ginger garlic paste does not stick to the base.
  • Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
  • Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
  • add the boiled chickpeas and fry.
  • Mash 3-4 tablespoons of chickpeas and mix it in.
  • simmerfor 15- 20 minutes.
  • Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
  • Enjoy.
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