Drain the water out of the can of chickpeas and wash the chickpeas well.
Blend the tomatoes, green chilies and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
Add the asafetida and cumin seeds.
After the cumin seeds crack, add the gram flour and stir-fry for a minute.
Add the tomato puree, coriander powder, turmeric, red chily powder and cook for about 4 minutes on medium heat.
The mixture will start leaving the oil and will reduce to about half in quantity.
Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.
Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat.
Add the garam masala and cilantro. Let it cook for another minute.
Garnish with thin tomato slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (602g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1691 (56%)|
|Amt Per Serving||% DV|
|Total Fat 187.9g||251 %|
|Saturated Fat 23.7g||118 %|
|Monounsaturated Fat 50.5g|
|Polyunsanturated Fat 100.1g|
|Cholesterol 0mg||0 %|
|Sodium 121.6mg||4 %|
|Potassium 3756.4mg||99 %|
|Total Carbohydrate 268.5g||79 %|
|Dietary Fiber 74.5g||298 %|
|Sugars, other 193.9g|
|Protein 82.3g||118 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3022
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