Chickpea Curry (Chana Curry)

Serves 2
Ingredients:

• 400 gm. tinned chickpeas ( 1 tin) Or 300 gm dry chickpease soacked over night and boil them in pressure cooker on low heat for 40 -50 minutes or till they are cooked and quite soft to squeeze with 500 ml water with a tea bag for nice brown colour. Make sure there is enough water in the cooker. If not sure, switch the cooker off after 15-20 min, let it cool down before opening the lid and check for the water and add more if require

• 1 medium onions, peeled
• 1/4 inch piece of ginger
• 2-3 cloves of garlic
• 2 medium tomatoes, chopped finely or 1/2 tinned tomatoes pure
• 1 1/2 tbs cooking oil
• 1 tsp ajwain (caraway) seeds (can be replaced by 3-4 cloves, 1 medium cinnamon stick and 3-4 peppercorn)
• 1/2 tsp turmeric powder
• 1/2 tsp chilli powder
• 1 tsp of coriander and cumin powder
• Salt to taste
• 1/2 tsp Garam Masala and 1/2 tsp mango powder
• A small bunch of coriander leaves, washed and chopped finely
• 1 cup of water

Method:

1. Peel, wash and chop onions, ginger and garlic in a food processor or (finely) by hand.
2. Heat oil in a pan.
3. Add cumin/ajwain seeds and let the seeds splutter. (or other whole spices)
4. Add onions, ginger and garlic. Fry until golden to light brown (not burnt).
5. Add all powdered spices except garam masala and salt. Stir for 10 seconds to release flavors.
6. Add tomatoes and cook until oil separates.
7. Add chick peas with it’s water, stir and add more water if not enough. How much gravy you want is a personal choice. I usually have it with a thick gravy.
8. Adjust salt, mango powder and chilli to your own taste and likes.
9. Cook briskly for 15 minutes
10. Take off the heat and add garam masala and coriander leaves, saving a few leaves for garnish.
11. Serve hot with Poori or choice of your bread