Chick peas is high in protein and is good for kids and people with good digestion. Instead of using dry chickpeas you can use canned ones to make this dish in 15 mts altogether.

Soaking time : over night or at least 4 hrs

Preparation time : 10 mts

Cooking time : 10 +10

Serves : 4


  • Dry chick peas – 1 cup (Soak it in 2 cups of water till it becomes twice in size)
  • Tomato puree – 1/2 cup (this is just tomato chunks blend it with a tsp of oil and made puree)
  • Green chilli – 1 (optional) slit in the middle
  • Garlic – 1 (minced)
  • Ginger – 1/2 ” (minced)
  • Onion – (Medium , diced)
  • Coriander leaves – few
  • Water – 1/2 cup
  • Oil – 1 table spoon
  • Salt – 1/2 tsp

Spice mix:

  • Chilli powder – 1/2 tsp (for less heat use paprika)
  • Coriander powder – 1 tsp
  • Turmeric powder – 1/8 tsp
  • Garam masala / all spice powder – 1 tsp


Method :

  1. Pressure cook the chick peas. If you’re using the canned chick peas you can omit this step.
  2. In a heated pan add oil and when the oil is heated add ginger and garlic mince and saute it till it releases aroma.
  3. Now add the chopped onions and cook it till it’s soft and translucent. You can add a pinch of salt to seep up the process and not to stick it to the pan.
  4. If you’re adding chilli add at this stage.
  5. Lower the flame and add the dry spice mix. Saute it a few times and slightly roast it.
  6. Now add the tomato puree and mix everything together.
  7. Add the remaining salt and cook till the oil resurface.
  8. Add the cooked chick peas and the water in which chick peas is cooked or if there is no water left add 1/2 cup water and bring it to boil.
  9. If more water is needed add 1/4 cup at a time make it a thick gravy or the consistency you like.
  10. It’ll need further 10 mts cooking in low fire so as to get everything combined.
  11. When the chick peas are cooked, and falls apart when pressed with a spoon switch off the fire and sprinkle coriander leaves.
  12. Enjoy with chapatis/ flat bread , Poori or bhatura.


  •  To make a creamy gravy, before adding the chick peas to the pan reserve 1/4 cup of cooked chick peas and blend it to a fine paste. Add this paste to the pan at stage 8 and you’ll get a thick and creamy gravy in no time. 🙂