|Chickpeas||225 Gram (Bengal Gram)|
|Oil/Concentrated butter||2 Tablespoon|
|Onion||1 , chopped|
|Cinnamon stick||2 1⁄2 Centimeter|
|Garlic||2 Clove (10 gm), crushed|
|Ginger root piece||2 1⁄2 Centimeter, peeled and chopped|
|Ginger root piece||1 Inch, 2.5 centimeters, peeled and chopped|
|Green chilies||2 , finely chopped|
|Ground coriander||2 Teaspoon|
|Tomatoes||150 Gram, chopped|
|Garam masala||1 Teaspoon|
|Chopped coriander leaves||1 Tablespoon (Use Fresh)|
|Chopped fresh coriander||1 Tablespoon|
Wash the chick peas or gram and soak in the water overnight.
Add the salt and simmer until tender.
Drain, reserving the water, and set aside.
Heat the oil or butter in a pan, add the onion and fry until golden.
Add the cinnamon and cloves and fry for a few seconds, then add the garlic, ginger, chillies and ground coriander and fry for 5 minutes.
Add the tomatoes and fry until most of the liquid has evaporated.
Add the cooked gram and cook gently for 5 minutes, then add the reserved water and simmer for 20-25 minutes.
Add the garam masala and stir well.
Sprinkle with the chopped coriander and serve at once.