A spicy and delicious chickpea gravy made with a combination of blended hara masla with spices. This scrumptious dish is amazing for lunch and dinner. It goes well with chapati, puri, roti and cumin rice.
Chopped fresh coriander leaves½ bunch
Fresh mint leaves½ bunch
Fresh green chilies5
Juice of 1 lemon1 tablespoon
Small onion, sliced2
Tomatoes, rough dice2
Garlic garlic, paste1 tablespoon
Chili flakes1 teaspoon
chicken powder1 teaspoon
ground coriander1 teaspoon
garam masala1 teaspoon
red chilifor garnish
chopped fresh coriander leavesfor garnish
cooked ricefor serving
Hara masala: Combine coriander leaves, mint leaves, green chili, lemon juice, vinegar, salt and water into a blender. Blend until consistency is smooth.
Heat oil in a medium pot over medium heat, sauté onions until it turns light brown. Add tomatoes and cover for 5 minutes till the tomatoes are tender. Once tender, mash the tomatoes.
Add ginger garlic paste to the mixture and sauté. Add chili flakes, salt, chicken powder, ground coriander, garam masala and stir fry constantly for about a minute.
Add the hara masala keeping a high flame. Mix the yogurt and stir well. Add boiled chickpeas to the sauce, cook for another 5minutes.
Add butter and give it a stir. Garnish with red chili and coriander leaves. Serve with rice.
Enjoy! Please give us your feedback in the comments below.