Ingredients:
200 grms dry chickpeas soaked over night
½ a cup tomato puree, from 2 fresh tomatoes
1 big onion chopped finely
3 pips garlic chopped
10 almonds soaked and peeled
2 tbs coriander leaves
1 lime for juice
1 ½ tsp red chillie powder more or less
A pinch of sugar
A pinch of saffron or little tumeric powder
1 ½ cups of water
2 tbs oil
Little garam masala powder
Salt to taste
Method:
Cook the soaked chick peas with very little salt. Drain and keep.
Grind the garlic, almonds, coriander leaves and saffron. Keep
Heat oil in a wok, add in the onions and sauté well till light brown.
Add the tomato puree, sugar and sauté again till it blends well.
Add the ground paste, chick peas, chillie powder, salt and water.
Bring to a boil and simmer till it forms a thick sauce.
Keep stirring and see that it does not stick to the bottom.
Add the lime juice and garam masala powder.
Taste for salt and remove. The flavour develops the longer it sits.
Serve with naan. Or chappathi.
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