Chickpea curry-Simple gravy for rice and roti

Cuisine Style: North india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Curry,Masala, Gravy | Take with : Rice, idli, dosa, roti, paratha

Ingredients

• White chickpeas [Channa, vellai kondakkadalai] – 1 cup
• Tomato [Tamatar, Thakkali] – 3
• Onion [Pyaz, vengayam] – 1 [sliced]
• Ginger & garlic paste – 1 tbsp [each]
• Green chilli – 1
• Coriander leaves – 2 springs
• Kashmiri red chilli powder – ½ tsp
• Turmeric powder – ¼ tsp
• Coriander powder – ½ tsp
• Cumin powder – ¼ tsp
• Pepper powder – ¼ tsp
• Garam masala powder – ½ tsp
• Curd – 1 tbsp [fully whisked]
• Cumin seeds – 1 tbsp
• Bay leaves – 1
• Star anise – 1
• Cinnamon stick – ½
• Butter – 2 tbsp
• Oil – 2 tbsp
• Sugar a pinch

Method

• Wash & soak chickpeas overnight then drain water & pressure cook for 5 whistles then gently mash.
• Wash and boil tomato then peel the skin off. Then put it in a mixer jar & finely grind.
• Heat oil & butter in a pan add star anise, cinnamon, & bay leaves sauté.
• Add cumin seeds & let it splutter.
• Add onion sauté till golden brown.
• Add ginger & garlic paste sauté then add green chilli sauté.
• Add boiled chickpeas, salt, turmeric & red chilli powder sauté for 2 min.
• Add tomato puree mix well & let it boil.
• Then add coriander, cumin, pepper powder mix well.
• Add garam masala powder mix well & let it cook.
• Add curd, sugar & coriander leaves mix well & let it cook on low flame for 2 min.
• Then cut off heat, garnish with butter & serve hot with rice, roti, chapathi & naan.

White chickpeas chana gravy