1-2 cups of boiled chickpeas ( You can soak chickpeas overnight and then pressure cook them for 2-3 whistles or use canned ones) 3-4 tomatoes 1 onion, 3-4 garlic cloves and small piece of chopped ginger Salt per taste - 1 tsp for this recipe 1 tsp red chilli pwd 1 tsp turmeric 1/2 tsp Mustard seeds 1 tsp cumin seeds 2 tbsp oil 1/2 tsp garam masala 1/2 tsp dried fenugreek leaves- Kasoori methi optional- coriander leaves/ cilantro for garnish or julienned ginger
Make paste out of onions, ginger and garlic as well as tomatoes. Heat Oil in a pan. Add cumin seeds, mustard seeds and let them sizzle for 30 secs. Add onion paste, salt, turmeric and red chilli pwd and fry for 7-8 mins until onions reduce to a small amount of masala paste and turn 2 shades darker. You want to ensure that paste is no longer raw. Add tomatoes. Cook for 3-4 mins. Add chickpeas. Mix well. Add 1 cup water. Bring water to boil and let everything simmer for 3-4 mins. Add dried fenugreek leaves and garam masala and serve with roti or flatbread of your choice.