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Ingredients

  • 1 cup dried chickpeas
  • 2 tbsp Zolosa Chola Masala
  • 2 large onions, finely chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1-inch ginger, grated or finely chopped
  • 4-5 garlic cloves, minced
  • 1 tsp Cumin Seeds
  • 1 tsp Zolosa Turmeric Powder
  • 1 tsp Zolosa Red Chili Powder
  • 1 tsp Zolosa Garam Masala
  • 2 tbsp oil or ghee
  • Salt to taste
  • Fresh coriander leaves for garnish
  • 2-3 Bay Leaves
  • 1-2 Cinnamon Sticks (optional)
  • 2-3 Cloves (optional)
  • 1 tsp Zolosa Amchur powder
  • Water as needed

Method

  1. Soak dried chickpeas overnight and boil for 20-30 minutes until soft.
  2. Heat oil or ghee in a pan, then add Zolosa Cumin Seeds, Zolosa Bay Leaves, Zolosa Cinnamon Sticks, and Zolosa Cloves. Let them splutter.
  3. Add finely chopped onions and sauté until golden brown.
  4. Stir in grated ginger, minced garlic, and green chilies. Sauté for 1-2 minutes.
  5. Add chopped tomatoes and cook until soft.
  6. Add Zolosa Chola Masala, Zolosa Turmeric Powder, Zolosa Red Chili Powder, and salt. Cook for 2-3 minutes.
  7. Add boiled chickpeas and mix well.
  8. Pour in 1-2 cups water, adjusting for desired curry consistency.
  9. Simmer the curry on low heat for 15-20 minutes.
  10. Garnish with fresh coriander leaves and serve with rice, naan, or bhature.

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