• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 200g dried chickpeas
  • 4-5 tbsp oil
  • 200g tomatoes, remove the skin and seeds
  • 5 shallots
  • 3 slices ginger
  • 2 cloves garlic
  • 1 onion, sliced
  • Ingredients (A)
  • 2 cardamoms, lightly crushed
  • 6 cloves
  • 2 bay leaves
  • 1 Bombay onion, chopped
  • 12 white peppercorns
  • A pinch of asafoetida
  • ¾ tsp cumin seeds
  • ¾ tsp salt
  • 1.5 litres water
  • Ingredients (B) – mix with water into a paste
  • ½ tsp turmeric powder
  • ½ tsp coriander powder
  • ½ tsp garam masala powder
  • 1 tbsp meat curry powder
  • 1 tbsp chilli powder
  • ¼ tsp ground black pepper


  1. Soak dried chickpeas overnight until plumped up. Drain well.
  2. Combine soaked chickpeas and ingredients (A) in a heavy-based saucepot. Cook to a boil, then reduce the heat and simmer for an hour until chickpeas are tender. Drain and keep the cooking liquid for use later.
  3. In the meantime, put tomatoes in a food processor and blend into a puree. Remove and set aside. Process shallots, garlic and ginger into a puree.
  4. Heat oil in a pot, fry sliced onion and ingredients (B) until heated through and fragrant. Add pureed shallot mixture. Fry until aromatic for about 8-10 minutes or until oil rises.
  5. Pour in tomato puree and fry for 2-3 minutes. Stir in cooked chickpeas and pour in cooked chickpea liquid.
  6. Cook until gravy is reduced and chickpeas are soft and tender to the bite. Season to taste.

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