2 Cups Chick Peas
1/4 Cup Cooking oil
2 tsp Ginger Garlic Paste
5 Tomatoes (3 tomatoes diced)
2 medium Onions(1 oinon Diced)
A pInch Turmeric Powder
1 tsp Red Chili Powder
1 tsp Coriander seeds
2 dry red chilis
1″ long Cinnamon Stick
3 tsp Poppy Seeds
Salt to taste
Wash and soak chick peas over night and cook them in pressure cooker with enough water.
Take onion and tomatoes in blender and make them to a soft paste.Set aside.
Take small skillet and heat it up and dtry roast coriander seeds and poppy seeds cinnamon cloves and red chilis for few seconds and remove from the heat, and let it cool. Grind in a dry grinder to a fine powder.Set aside.
Chop the other onion and chop tomatoes finely.
Heat oil in a skillet and when oil is hot, add onion paste and ginger garlic paste Fry for 4-5 mins.Then add chopped onion and tomato, and fry it on medium heat for 5 minutes.
Then add salt, turmeric, chili powder and ground garam masla to it and mix well.
. Fry for 4 minutes and then add cooked chick peas and 2 cups of water. Cook for 25 minutes on medium heat or until gravy thickens.
Remove from the heat and garnish with coriander leaves.