Description

Ingredients

• 🧆 Chickpeas: 2 × 400 g cans, drained (≈500 g / 17.6 oz net) or 500 g cooked
• 🧅 Onion, finely chopped: 1 large (180 g / 6.3 oz)
• 🍅 Crushed tomatoes (or pureed fresh): 400 g (14 oz)
• 🫚 Fresh ginger, grated: 15 g (1 tbsp / 0.5 oz)
• 🧄 Garlic, minced: 10 g (3 cloves / 0.35 oz)
• 🌶 Green chili, finely chopped (optional): 1
• 🛢 Neutral oil: 30 ml (2 tbsp / 1 fl oz)
• 🌿 Cumin seeds: 1 tsp (3 g / 0.1 oz)
• 🌿 Ground coriander: 2 tsp (6 g / 0.21 oz)
• 🌿 Ground cumin: 1 tsp (3 g / 0.1 oz)
• 🌕 Turmeric: 1/2 tsp (1.5 g / 0.05 oz)
• 🌶 Kashmiri chili powder (mild): 1 tsp (3 g / 0.1 oz), to taste
• 🌿 Garam masala: 1 tsp (3 g / 0.1 oz)
• 🍋 Amchur (dried mango) 1 tsp (3 g / 0.1 oz) or lemon juice 15 ml (1 tbsp)
• 🧂 Salt: to taste (≈6 g / 1 tsp)
• 💧 Water: 200–300 ml (3/4–1 1/4 cups / 7–10 fl oz)
• 🌱 Fresh coriander (cilantro), chopped: 2 tbsp (6 g / 0.21 oz)

Preparation

• 1️⃣ Heat oil in a wide pot. Add cumin seeds; let them sizzle 20–30 s until fragrant.
• 2️⃣ Add onion; cook 6–8 min to deep golden.
• 3️⃣ Stir in ginger, garlic, chili; cook 1 min.
• 4️⃣ Add tomatoes, then ground coriander, ground cumin, turmeric, chili powder, salt. Cook, stirring, 6–8 min until thick and glossy.
• 5️⃣ Tip in chickpeas and 200 ml water. Simmer 12–15 min (add more water for looser gravy).
• 6️⃣ Finish with garam masala and amchur/lemon. Adjust salt and thickness.
• 7️⃣ Rest 2 min, garnish with cilantro, and serve with rice or flatbread.

Total Time

🕒 Prep: 10 min

🔥 Cook: 25 min

⏳ Total: 35 min

Nutritional Value

Advice

Status

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