In typical North Indian style, kabuli chane (chickpeas) are simmered in a fragrant and spicy gravy and garnished with fresh coriander. Serve with rice for a great meal.
Ingredients
Serves: 8
2 tablespoons vegetable oil
2 onions, minced
2 cloves garlic, minced
knob ginger, finely chopped
6 whole, dried cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
salt
1 teaspoon Kashmiri Degi Mirch (cayenne pepper ok to sub)
1 teaspoon ground turmeric
800g kabuli chane, soaked overnight, boiled. Or tinned, undrained
handful chopped fresh coriander
Directions
Heat oil in a large frying pan over medium heat, and fry onions until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, degi mirch and turmeric. Cook for 1 minute over medium heat, stirring constantly.
Mix in kabuli chane and their liquid (if using tinned). Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in coriander just before serving, reserving some for garnish.