Ingredients:
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 3 | Tablespoon | Cooking Oil | Heat Oil |
| Quarter | Teaspoon | Jeera (Cumin Seeds) | Add and fry |
| 1 | 200 g | Onion | peeled and sliced - add and fry |
| 1 | Tablespoon | Coriander(Dhania) | Crushed - add and fry |
| Quarter | Teaspoon | Cloves (Lavang) | Crushed - add and fry |
| Quarter | Teaspoon | Nutmeg (Jaiphal) | Crushed - add and fry |
| Quarter | Teaspoon | Cinnamon (Dalchini) | Crushed - add and fry |
| 2 | Flakes/Cloves | Garlic (Lason, Losun) | Crushed - add and fry |
| Half | Inch | Ginger (Adhrak) | Crushed - add and fry |
| 1 | Tablespoon | Tomato Puree | Add |
| Half | Kilogram | Chana, whole (Kabuli Chana) | Add |
| Half | Teaspoon | Salt | Add |
| Half | Teaspoon | Pepper Powder | Add |
| 1 | Teaspoon | Lime Juice | Add |
Method:
Heat oil in large cooking vessel over medium heat. When hot, put in cumin seeds. After a few seconds, add the sliced onion. Stir & fry for 7 minutes.
Reduce heat and add the spices. Mix well and add the garlic and ginger. Fry, stirring for 3 minutes. Add the tomato paste. Add chickpeas. Add salt, pepper powder and lemon juice. Stir well, cover and simmer for 10 minutes. If it is too dry, add some boiled water. Occasionally stir gently while cooking.
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