Ingredients:



1 cup - chickpeas, soaked overnight

1 - red onion

2 - tomatoes, chopped finely

2 tbsp - tomato puree

1/2 tsp - shahjeera ( caraway seeds)

1 rsp - cumin-coriander powder

1 tsp - g inger-garlic paste

1 to 2 tbsp - tamarind paste ( or as per taste)

1/2 tsp - chilli powder ( or as per taste)

1 - tea bag

1 - bay leaf

pinch of turmeric

salt to taste

few finely chopped tsp of onions and sprigs of cilantro for garnish

Method :

1. Cook the chickpeas (pressure cooker preferred) along with turmeric, bay leaf and tea bag
    
2. Heat a skillet, add little oil/butter/ghee and add caraway seeds, the spices and saute for 30-40 seconds.
    
3. Add the onions and then ginger-garlic paste and saute some more till the aroma starts hitting the nostrils.
    
4. Add the chopped tomatoes, tomato puree, tamarind paste and cook till the raw smell of the tomato leaves and it becomes soft and mushy.
    
5. Remove the tea bag and bay leaf from the chickpeas and then pour down the remaining content into this onion-tomato mixture.
    
6. Add more water if needed. Bring it to a boil and smash down few chickpeas to thicken the gravy.