Ingredients:
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| Half | Kilogram | Chana, whole (Kabuli Chana) | |
| Quarter | Teaspoon | Cinnamon | |
| Quarter | Teaspoon | Cloves (spice) | |
| 3 | Tablespoon | Cooking Oil | |
| 1 | Tablespoon | Coriander/Dhania | |
| 2 | Flakes | Garlic | Crushed. |
| Half | Inch | Ginger | Crushed |
| Quarter | Teaspoon | Jeera/Cumin Seeds | |
| 1 | Teaspoon | Lime Juice | |
| Quarter | Teaspoon | Nutmeg | |
| 1 | Nos | Onion | peeled and sliced |
| Half | Teaspoon | Pepper Powder | |
| Half | Teaspoon | Salt | |
| 1 | Tablespoon | Tomato Puree |
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 crushed garlic and ginger. Fry, stirring for 3 minutes. Add the tomato puree. Add Kabuli Chana (chick peas). Add salt, pepper powder and lemon juice. Stir well, cover and simmer for 10 minutes. If it is too dry, add some boiled water to reach half inch above the ingredients. Occasionally stir gently while cooking. Put off the stove, when done.
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