Rawalpindi Express!
A spiced chickpea dish from Pakistan.
Servings Prep Time
4 50minutes
Cook Time
40minutes
Servings Prep Time
4 50minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Take soaked chana in a deep pan, add tea bags and salt and cook till soft. Once cooked remove the tea bags.
  2. Dry roast anardana, coriander seeds, half the turmeric powder, half the red chili powder and amchur. This is your chana masala.
  3. Heat three tablespoons ghee in a iron kadai.
  4. Add one teaspoon cumin seeds and sauté till it changes color.
  5. Add onions and sauté till golden.
  6. Add ginger paste, garlic paste, red chili powder, remaining turmeric powder, cumin powder, and coriander powder and continue to brown.
  7. Add boiled chickpeas, salt and some water and mix.
  8. Heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss.
  9. Stir and press the tomatoes lightly. Add a little water and cook for two minutes.
  10. Add this mix to the chana along with chole masala and garam masala.
  11. Stir to mix well and cook for fifteen to twenty minutes on low heat.
  12. Serve.