1. Combine the kabuli chana with ¾ cup of water, turmeric powder and salt and place in a pan on a medium-high heat.
2. Remove from the heat, drain and discard the water. Keep the kabuli chana mixture and place aside.
3. Heat the oil in the pan again and add the cumin seeds, when the seeds crackle add ginger-garlic paste and onions and sauté till they turn translucent.
4. Add chopped tomatoes, red chilli powder, coriander-cumin seed powder, garam masala powder, kasuri methi and ¼ cup of water and cook till the oil separates. Add the cooked kabuli chana (chickpea mixture) and mix well then simmer for another 5 to 10 minutes.
5. Serve hot garnished with coriander and green chilli.
Preparation Time: 30 mins Cooking Time: 10 mins Makes 4 servings
Ingredients
Directions
1. Combine the kabuli chana with ¾ cup of water, turmeric powder and salt and place in a pan on a medium-high heat.
2. Remove from the heat, drain and discard the water. Keep the kabuli chana mixture and place aside.
3. Heat the oil in the pan again and add the cumin seeds, when the seeds crackle add ginger-garlic paste and onions and sauté till they turn translucent.
4. Add chopped tomatoes, red chilli powder, coriander-cumin seed powder, garam masala powder, kasuri methi and ¼ cup of water and cook till the oil separates. Add the cooked kabuli chana (chickpea mixture) and mix well then simmer for another 5 to 10 minutes.
5. Serve hot garnished with coriander and green chilli.
Delicious- I also added spinach.
Must be delicious but…with heated oil in a non-stick pan how healthy this could be?
Hi Dina, granted it may seem unhealthy to use oil but following a ketogenic diet, olive oil is a very useful cooking ingredients! It also will stop the seeds from burning and sticking to the pan during the process. If you would rather substitute it out, i would recommend pouring a small amount of water in the pan instead.