Preparation
- 1
Soak chickpeas overnight.
- 2
Pressure-cook with salt, water and optional tea bag until soft. Discard tea bag.
- 3
Heat oil and add cumin seeds.
- 4
Add onions, ginger and garlic. Cook until golden.
- 5
Add tomatoes and green chillies.
- 6
Add PRIME Chana Masala and amchur powder.
- 7
Add boiled chickpeas with some cooking water.
- 8
Mash a few chickpeas to thicken the gravy.
- 9
Simmer for 10 minutes.
Best served with
Bhatura, kulcha, puri or jeera rice.
