• Prep Time 15-20 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

A famous Punjabi preparation of chick peas in spicy tomato gravy


  • Fresh ginger pieces – 2 one-inch
  • Fresh garlic cloves – 8-10 no
  • Green chiles – 2 no
  • Cumin seeds – 2 tablespoons
  • vegetable oil – 6 tablespoons
  • red onions, chopped  – 3 large
  • coriander powder – 3 teaspoons
  • red chile powder – 1 teaspoon
  • coarsely powdered dried pomegranate seeds (anardana) – 1 tablespoon
  • tomatoes, chopped  – 4 medium
  • Salt – to taste
  • tinned cooked kabuli chana (chickpeas) – 2 ½ cups
  • chopped fresh cilantro leaves – 2 tablespoons



  1. Place the ginger, garlic and green chiles in a spice grinder and grind to a paste.
  2. Place a small non stick pan on medium heat. Add the cumin seeds and dry roast for 2 minutes or till fragrant.  Cool and grind to a powder.
  3. Place a deep non stick pan on medium heat and pour in the oil. When small bubbles appear at the bottom of the pan, add the onions and saute for 4-5 minutes or till brown.  Add ginger-garlic-green chile paste and saute for 2 minutes.
  4. Add the coriander powder, ground roasted cumin seeds, red chile powder and pomegranate seed powder and saute till the oil separates.
  5. Add the tomatoes and salt. Cook till the oil separates.
  6. Add the tinned beans and saute for 2 minutes. Add water and simmer fro 10 minutes.
  7. Garnish with cilantro leaves and serve hot with garlic naan


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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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