Ingredients                                                                                                                                                                                            (Serves:4)                                                                                                                                                                                                                                             

For cooking chickpeas:

  • Dried chickpeas (chana) – 1 cup (soaked overnight)
  • Water – as needed for boiling
  • Salt – 1 tsp
  • Tea bag – 1 (optional, for color)                                                                                             

For the curry:

  • Oil – 2 to 3 tbsp
  • Cumin seeds – 1/2 tsp
  • Bay leaf – 1
  • Onion – 2 medium, finely chopped
  • Ginger-garlic paste – 1 tbsp
  • Tomatoes – 2 medium, finely chopped or pureed
  • Green chili – 1, slit (optional)
  • Turmeric powder – 1/4 tsp
  • Red chili powder – 1 tsp
  • Coriander powder – 1.5 tsp
  • Cumin powder – 1/2 tsp
  • Chana masala or garam masala – 1 tsp
  • Salt – to taste
  • Water – 1 to 1.5 cups (adjust for consistency)
  • Kasuri methi (dried fenugreek) – 1/2 tsp, crushed (optional)
  • Lemon juice – 1 tsp (optional)
  • Fresh coriander leaves – chopped, for garnish

Instructions

Boil the chickpeas

  • Pressure cook soaked chickpeas with salt and a tea bag (for dark color) until soft (4–5 whistles). Discard tea bag. Keep chickpeas and water aside.

Cook onion-tomato base

  • Heat oil in a pan. Add cumin seeds and bay leaf. Let them splutter.
  • Add chopped onions and sauté till golden brown.
  • Add ginger-garlic paste and green chili. Sauté until raw smell goes.

Add tomatoes and spices

  • Add tomatoes, turmeric, red chili, coriander, and cumin powder. Cook until tomatoes are soft and oil separates.

Add chickpeas/

  • Add boiled chickpeas along with some of the cooking water. Mix well.
  • Add chana masala or garam masala and salt if needed. Simmer for 15–20 minutes on low heat to thicken the gravy.

Finish the dish

  • Crush and add kasuri methi. Stir in lemon juice if using.
  • Garnish with chopped coriander.

Serve

  • Serve hot with rice, roti, puri, or bhature.

Prep Time: 10 minutes                   Cook Time: 40 minutes                   Total Time: 50mins