Ingredients

• 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
• 3 large tomatoes, chopped (or one cup pasatta)
• ½ tsp whole black pepper corns
• ½ tsp Ajwain (caraway seeds)
• 2 tsp. Kashmiri chili powder
• ½ tsp. turmeric powder
• 1 tbsp. tamarind pulp
• 1 tsp. cumin powder
• ½ tsp. garam masala powder
• Salt to taste
• 1 tbsp. Ghee or Oil
• Chpped onions for garnish
• Chopped coriander for garnish

1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
2. Add chilli, turmeric and fry till oil separates.
3. Add the boiled chana alongwith the liquid and adjust salt.
4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
6. Stir well and simmer till fat surfaces and gravy is thick.
7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)