1 jar chopped tomatoes
1 cup soaked kabuli chana (chickpeas)
1 tsp dried fenugreek leaves
1 tsp garam masala powder
1 tsp ginger
1 tsp garlic
1 tsp red chili powder
1/2 cup chopped onions
1/2 tsp coriander
1/2 cumin seeds powder
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp oil
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1. Combine the kabuli chana with ¾ cup of water, turmeric powder and salt and place in a pan on a medium-high heat.
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2. Remove from the heat, drain and discard the water. Keep the kabuli chana mixture and place aside.
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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.
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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.
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5. Serve hot garnished with coriander and green chilli.
CategoryDinner, Lunch, Side-dishesCuisineKetogenic-Vegan
Preparation Time: 30 mins Cooking Time: 10 mins Makes 4 servings
Ingredients
1 jar chopped tomatoes
1 cup soaked kabuli chana (chickpeas)
1 tsp dried fenugreek leaves
1 tsp garam masala powder
1 tsp ginger
1 tsp garlic
1 tsp red chili powder
1/2 cup chopped onions
1/2 tsp coriander
1/2 cumin seeds powder
1/2 tsp cumin seeds
1/2 tsp turmeric powder
2 tsp oil
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.