Preparation Time: 30 minutes
Boiled Chick Peas — 2 cups
Oil — 1/3 cup
Onion — 1 medium, crushed
Onion — 1/2 cup, chopped
Ginger — 1 inch piece, cut into thin, long pieces
Green Chili — 3, split into halves
Garlic Paste — 1 tsp.
Coriander Leaves — a fist full
Sugar — 1 tsp.
Pomegranate Seeds — 1 tsp.
Salt to Taste
Cloves — 4
Cinnamon — 1 inch stick
Cardamom — 2
Coriander Seeds — 1 tsp.
Cumin Seeds — 1/2 tsp.
Black Pepper Corns — 5
Shajeera (Caraway Seeds) — 1/4 tsp.
Nutmeg — a small piece
Heat set 2 in a skillet on medium heat while stirring constantly for 5-7 minutes. Remove from heat, powder and keep aside.
Heat oil in a skillet and when oil is hot add crushed onion, garlic paste, ginger pieces, green chili and sugar. Fry until onion turns pale brown.
Now add chick peas and powdered set 2 and fry on medium heat for 5 minutes. Next add 1/2 cup of water and pomegranate seeds to the skillet and cook on low heat until all the water evaporates.
Garnish with 1/2 cup of chopped onion pieces and chopped coriander leaves. Serve hot.
Goes well with paratha and naan.
1. In case pomegranate seeds are not available you may use dry mango powder called “aamchur” in Hindi. This is available in most Indian grocery stores. Use 1 tsp. of this powder.
2. Instead of set 2 you may use 1 tsp. of meat masala. SHARE With Your Friends: