1. Garbanzo beans- 2 cups dry. Soak for 5-6 hours. Do not need to soak if using canned.
2. Onion- 1 big, sliced
3. Green chillies – 3 (though the pic below shows 4 I used only 3, use 2 if you want it less spicy)
4. Ginger – 2 inch
5. Garlic – 4-5 cloves
6. Cilantro- 1 cup packed
7. Tomatoes –3 ( 1- cubed, 2-pureed)
8. Garam masala – 1.5 tbspn, Coriander powder – 1 tbspn, Chicken masala - 1 tspn, Kashmiri chilli -1 tspn, turmeric - 1/4 tspn
9. Ghee – 1 tspn
- If you are using dry chick peas, and it has been soaked for 5-6 hrs. Then cook it in a pressure cooker for 3-4 whistles (do not open yet, let is cool off). Keep aside.
- Coarsely chop the ginger, and garlic, and grind it.
- Heat oil in a pan, add the ground ginger-garlic paste. Once the raw smell is gone, add the sliced onion. Add salt, and cook it till it is translucent, and slightly brown.
- Add the masalas listed above in ingredients list 8, (if you think it is too dry after mixing, add 1-2 tbspn of oil), also add ghee. Once the raw smell of the masalas is gone, around 5 mins, add the chopped tomato, and cilantro. Mix it all in.
- Then add the tomato pureed to this mixture. Let this cook for another 5-6 minutes.
- Add this masala mixture to the canned or cooked ganbanzo beans!
- Mix it well, and let this cook for 10-15 mins at medium flame.
- If the curry turns out to be too spicy, add ½ to 1 cup coconut milk.
- Enjoy with chapathis or rice!