Yields2 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins
½tspRed Chili Powder
2tspChana Masala/ Curry Powder
Soak dry chickpea overnight & pressure cook till it gets soft.
Heat oil in a pan, add cumin seeds and saute until slightly brown.
Add ginger, garlic, green chili, onions & cook them for 2-3 mins.
Add Chopped tomato & tomato puree & cook for around 5 mins.
Now add all the spices cook for a min. & add chickpea along with water and cook further for 4-5 mins.
Garnish with some coriander, lemon & onions & serve hot.
1 Adjust the curry powder to your personal liking. The curry powder I used was not mild because I like spicy food, you can use as per your taste, make sure to check before adding too much, so your curry doesn’t get too spicy.
2 I used completely fresh ingredients for this dish, so instead of canned diced tomatoes & canned chickpea, I used fresh diced tomatoes. Overnight soaked chickpea in water and pressure cook in next morning.
3 It’s easy to get the seasonings from your local Indian supermarket or spice store.
4 Serve this curry with brown rice for a healthier version or with plain white rice, Indian bread, naan, bhature.
Serving Size 1
Amount Per Serving
% Daily Value *
Vitamin A 30%
Vitamin C 33.7%
Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.