Chickpeas ( Kabuli Chana ) – Soaked in water overnight or readymade soaked chickpeas
Oil ( Tel ) – 2 Tea Spoon
Onion ( Pyaaz ) – 1 Medium Chopped
Tomato ( Tamatar ) – 1 Medium (Paste)
Garlic ( Lehsun ) – 1 Tea Spoon – Chopped
Ginger ( Adrak ) – 1 Tea Spoon – Chopped
Black Cardamom ( Badi Elaichi ) – 1
Green Cardamom ( Choti Elaichi )– 1
Cinnamon Stick ( Dalchini ) – 2
Aniseed ( Saunf ) – ½ Tea Spoon
Cumin Seeds ( Jeera ) – 1 Tea Spoon
Indian Bayleaf ( Tez Patta ) – 2
Red Chilli ( Lal Mirch Khadi ) -1
Black Pepper ( Kali Mirch ) – 6-7
Clove ( Laung ) – 2
V8 Juice or Tomato Puree
Yogurt ( Dahi ) – 1/2 Cup
Red Chilli Powder ( Lal Mirch powder ) – 1 Tea Spoon
Turmeric Powder ( Haldi ) -½ Tea Spoon
Cumin Seeds Powder (Jeera Powder ) – ½ Tea Spoon
Coriander Powder ( Dhaniya Powder ) – 1 Tea Spoon
MDH Chana Masala – ½ Tea Spoon
Pomegranate Seeds ( Anaar Dana ) – 1 Tea Spoon
Salt ( Namak ) – To Taste
Green Coriander Leaves ( Hara Dhania )- To garnish
Green Chilli ( Hari Mirch ) – 2
- If you are not using readymade soaked chickpeas then soak the chickpeas in water overnight and then boil them till their shells starts separating.
- Make a paste of tomatoes in the mixer.
- Chop the onion, garlic and ginger in small pieces.
- Prepare the spices.
- Take a pan and heat it.
- Pour some oil in the pan and let it heat up. You can use any oil that you use for cooking.
- When the oil gets heated up, add the chopped onion to the pan and let them roast for a little while. Add salt to the pan and stir it well as it hastens the process of roasting.
- Cook until the onion turns a little pinkish – brown. When the onions turn a little pinkish, add the chopped garlic and half the amount of the ginger specified in the ingredients. Mix them properly.
- Then add tejpatta, red chilli, badi elaichi, choti elaichi, a small stick of dalchini, a little saunf,jeera and kali mirch and laung. Mix it all well. Then add the tomato paste and mix it properly too. Let it roast for a little while.
- Keep stirring the mixture in between otherwise it will stick to the pan and may get burned. When the tomato paste starts leaving oil, it means it has become roasted.
- Then add tomato puree or V8 ( a juice of 8 vegetables ). Add dahi after stirring it well, so that no lumps remain in the dahi as they cause problems in cooking.
- Mix it all well and let it cook for a little while. After some time add the already almost cooked chickpeas available in the market ( or the chickpeas that were soaked overnight and boiled ). Wash the readymade chickpeas properly before adding to wash off any pesticides that they may contain. Mix it all properly.
- Then add dhania powder, jeera powder, a little turmeric powder, red chilli powder and MDH’s Chana Masala ( You can use any alternative brand as well ), pomegranate seeds and a little amount of salt. Mix it properly.
- Now add water to the pan and let it cook until the water starts boiling. Then add a few green coriander leaves, a little garam masala and the remaining amount of chopped ginger. Mix it all properly and wait for a little while.
- After some time, dish out and garnish with green coriander leaves and green chillies.
Congratulations, your dish is ready!