Ingredients
Chickpeas- 1 (14.5oz) can
Ginger garlic paste- 1tbsp
Onion- 1 large chopped finely
Tomato sauce- 1 (8oz) can
Tomato paste- 1tbsp
Green chili- 2 slit lengthwise
Chili powder- 1tsp
Coriander powder- 1 1/2tsp
Cumin powder- 1/2 tsp
Garam masala- 1/2 tsp
Lemon juice- 2tsp
Water- 1 cup
Coriander leaves to garnish.
For tempering
Butter- 1tbsp
Oil- 1tbsp
Cinnamon- 1"
Cloves- 2
Bay leaves- 2
Method
- In a sauce pan, add butter and oil. When the butter is melted, add the tempering ingredients and saute for 2 minutes.
- Add onion, ginger garlic paste and green chili. Saute till the onions are soft.
- Add the chickpeas, tomato sauce, tomato paste, water and the spice powders except garam masala.
- Cover with a lid and cook for 10 minutes or until the gravy is thick. Sprinkle the garam masala and mix well.
- Add the lemon juice and cook for 5 more minutes.
- Remove from heat and sprinkle with coriander leaves.
Serve hot with rotis.