12 December 2012,00:01 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Heat the oil in a large saucepan and add the cumin seeds. Saute till the seeds begins to splutter.
  • Add the ginger-garlic paste and fry for about half a minute. Add the onions and saute until light brown.
  • Remove from the heat and add the ground spices, tomato puree, green chillies, salt and black pepper. Return to the heat and mix well for a minute.
  • Stir in the chopped tomatoes and cook, stirring frequently, over a low heat for 5-7 minutes or until a thick sauce develops.
  • Add the chickpeas with the stock to the sauce. Cover and simmer over a low heat for 15-20 minutes stirring occasionally.
  • Simmer to low flame and cook for a further 15-20 minutes over a medium heat. Stir occasionally or until the sauce thickens to desired.
  • Add the butter and fresh coriander, mix well into the sauce. Sprinkle with extra coriander and the reserved onion before serving.
  •  Serve with Flatbread.


  • 250 grams dried chickpeas, rinsed, soaked, boiled, drained and liquid reserved
  • 350 grams tinned chopped tomatoes
  • 2-3 onions, finely chopped, reserve 1 tablespoon
  • 2 tablespoons IDHAYAM sesame oil
  • 2 tablespoons tomato puree
  • 2-3 whole green chillies
  • Salt to taste
  • 1 teaspoon butter
  • 50 grams chopped fresh coriander
  • Freshly ground black pepper, to taste
  • ½ teaspoon cumin seeds

Ground Spices

  • ¾ teaspoon chilli powder
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin seeds
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric powder
Ginger-Garlic Paste
  • 1 inch piece of ginger, grated
  • 3-4 garlic cloves, crushed

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