CHICKPEAS CURRY

INGREDIENTS:

Chhole (Chickpeas)
Onions
Ginger
Garlic Flakes
Tomatoes
Bay Leaf
Cinnamon (Dalchini)
Cloves (Laung)
Curds (Yogurt)
Red Chillie Powder
Turmeric Powder
Dhania Powder
Jeera Powder
Salt to taste
Coriander Leaves
Jeera (Cumin Seeds)
Sugar
Oil

METHOD:

• Soak Chickpeas overnight in water
• Next day in the morning boil the Chickpeas with salt in water and keep aside. Dont throw away the Boiled Chickpeas water it can be used in Gravy at the end
• Chop Onions finely
• Grate Ginger and Garlic paste
• Grind Tomatoes and make puree of it
• Pour oil in a cooker add Jeera, Cinnamon, Cloves and Bay leaf and mix it
• Add chopped Onions to it and saute till light brown in colour
• Add Grated ginger garlic paste and mix it
• Add Tomato Puree and 2 to 3 tbsp of Curd (Yougurt) to it
• Add Turmeric Powder, Red Chillie Powder, Dhania Powder and Jeera Powder and mix well.
• Add Salt as per ur taste. Dont add more Salt to it because even in Boiled Chickpeas there is Salt to it. and Add 1 to 2 tbsp of Sugar to it and mix it.
• Add Boiled Chick peas and mix it well so that the gravy becomes thick and all ingredients mixs well.
• Now add the Boiled Chickpeas water to it and mix well

NOTE: If the Chickpeas are not boiled properly then  Close the Cooker and let 2 whistles come and simmer it for 15 mins and the Chickpeas Curry is ready.
If the Chickpeas are completely boiled then there is no need to put whistle to the cooker and so the Curry is ready.

Garnish it with Coriander Leaves and Chickpeas Curry is ready to eat.

Serve it with Rice or Chappathi.



                                                   CHICKPEAS CURRY