Kabuli Chana (Chickpeas) Without Onion and Garlic

Name: Kabuli Chana (Chickpeas) Without Onion and Garlic
Cuisine: American
Ingredients: 1 1/3 cups chickpeas (about 250 grams), soaked overnight and boiled; 3 tomatoes, mashed; 1 piece ginger; 2 green chilies, chopped; 2 pinches asafoetida (hing); 1 pinch carom seeds (ajwain); Salt, to taste; Red chili powder, to taste; 1 tablespoon ground coriander; 2 tablespoons chana masala; 1/2 teaspoon garam masala; 1 little dried fenugreek leaves (kasuri methi); 2 tablespoons chopped cilantro; 2 tablespoons ghee (clarified butter)

aarti gogia @cook_14114190

Kabuli Chana (Chickpeas) Without Onion and Garlic

aarti gogia @cook_14114190

Saved

Ingredients

1 1/3 cupschickpeas (about 250 grams), soaked overnight and boiled
3tomatoes, mashed
1 pieceginger
2green chilies, chopped
2 pinchesasafoetida (hing)
1 pinchcarom seeds (ajwain)
Salt, to taste
Red chili powder, to taste
1 tablespoonground coriander
2 tablespoonschana masala
1/2 teaspoongaram masala
1little dried fenugreek leaves (kasuri methi)
2 tablespoonschopped cilantro
2 tablespoonsghee (clarified butter)

Saved

Steps

1

Heat ghee in a pan. Add asafoetida and carom seeds, then add the mashed tomatoes. Add salt, red chili powder, ground coriander, and chana masala. Sauté well.
2

When the ghee starts to separate, add the boiled chickpeas and mix. Sprinkle dried fenugreek leaves on top and mix again.
3

Cover and cook for 1 minute. Add chopped ginger, green chilies, and cilantro. Sprinkle garam masala on top, mix, and serve hot.