- 1 cup chick peas (kabuli chana)
- 1 tomato
- 1 green chilli
- 3 tbsp vegetable oil
- Small piece of ginger
- 4 cloves garlic
- 1 onion
- 2 curry leaves
- 1 tsp red chilli powder
- ½ tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala / chana masala powder
- Salt to taste
- Coriander leaves to garnish
1. If using dried chick peas, soak in water overnight then boil in a pressure cooker until tender, if using canned, they are ready to use.
2. Cut the tomato and green chilli. Grind them in a blender, along with ginger and garlic to make a paste.
3. Heat the oil in a pan with the onions and curry leaves for 30 seconds. Add the paste and fry on a medium heat until golden brown (The oil will start to separate from the mixture)
4. Add the red chilli powder, turmeric, ground coriander, garam masala and salt. Mix well. Fry for 2-3 minutes.
5. Add enough water to make a thick gravy. Bring to the boil.
6. Add the cooked chick peas. Stir well and cook over a medium heat for 5-7 minutes.
7. To create a rich texture, let the curry cool then, re-heat before serving. (This allows the flavours to blend with the chickpeas and excess water to evaporate).
8. Serve hot and garnish with chopped coriander leaves.
More information about Vijay's Chawalla
268 - 270 Green Street, London, E7 8LF
Vijay's Chawalla offers good value vegetarian food serving a range of South Indian, Gujarati and Punjabi food with much on offer for vegans. Many unusual dishes as well as the usual favourites such as masala dosa, onion uthappam and idli sambar.
- All vegetarian meals