Tomato gravy
Dhaniya chana masala
Cooked chickpeas simmered in a thick onion-and-tomato masala. Ground coriander adds a mellow base, and lemon brightens the finish.
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Ingredients
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2 tsp ginger-garlic paste
- 2 medium tomatoes, finely chopped
- 2 tsp Flavorify Dhaniya Powder
- ¼ tsp each Flavorify Haldi Powder and Red Chilli Powder
- 2½ cups cooked chickpeas, drained
- ¾ cup water, plus more if needed
- Salt, lemon juice, and chopped coriander leaves, to taste
Method
Cook the onions
Heat oil over medium heat and add the cumin seeds. When they sizzle, add the onion and cook for 7–9 minutes, until golden. Stir in the ginger-garlic paste for about a minute.
Build the masala
Add the tomatoes, dhaniya, haldi, red chilli, and a pinch of salt. Cook for 6–8 minutes, stirring and adding a splash of water if the mixture starts to catch, until the tomatoes are soft.
Simmer the chickpeas
Add the chickpeas and water. Simmer uncovered for 10–12 minutes, stirring occasionally. Mash a spoonful of chickpeas against the pan to thicken the gravy.
Brighten and serve
Taste for salt, then finish with lemon and chopped coriander leaves. Serve with rice, roti, or paratha.
Spice tip
Give the dhaniya a few minutes to cook in the moist tomato base before adding the chickpeas.