12 December 2012,03:00 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Heat the oil in a non-stick saucepan, add the cumin and cook for about half a minute.
  • Stir in the ginger, garlic, turmeric and coriander powder, cook for about 20-30 seconds.
  • Add the tomato, curry paste and water. Bring to the boil at least for 3-5 minutes.
  • Add the chickpeas, cover and simmer for 5 minutes.
  • Remove spoonful of chickpeas, mash and stir back into the pan, add in the remaining ingredients. Serve hot.


  • 420 grams chickpeas, drained and washed
  • 150 ml hot water
  • 50 grams tomato, ground
  • 2 tablespoon Curry Paste
  • 2 teaspoon channa masala
  • 1 tablespoon IDHAYAM sesame oil
  • ½ teaspoon cumin seeds
  • 1 teaspoon fresh ginger, chopped
  • ½ teaspoon garlic, chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon of garam masala
  • ¼ teaspoon roasted cumin powder
  • Freshly ground black pepper, chilli powder and salt to taste
  • A handful of fresh coriander,chopped

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