Kabuli Chana(chick peas or garbanzo beans) 250 gm,
Onions 2 large, Tomatoes 2 large,
Ginger 2″, Garlic Flakes 6-8,Cumin Seeds 1 Tb,
Chopped Coriander Leaves 2 Tb,Red Chilli Powder 1 Tb,
Garam Masala Powder 1 tsp,Oil 2 Tb,
Curd 2 Tb, Salt to taste
Soak the chick peas overnight, in plenty of water. In the morning, drain them, add salt and water and cook till done. Make a paste of onions, coriander, ginger, garlic, cumin and red chilli. Puree the tomatoes.
In a heavy-bottomed pan add oil. When the oil is hot add the paste and fry till oil leaves the sides. Now add the tomato puree and cook for 5 more minutes. Add the cooked peas along with beaten curd. Adjust the seasoning and reduce till the gravy is a little dry and coats the peas, remove from heat. In a small frypan, add oil. When the oil is smoking hot, add garam masala powder and pour over the peas. Serve hot with a bread of your choice.