packed in a paper cone still little warm. As soon as he is home we all used to sit together and finish our share while it is still hot/warm. Oh, those olden, golden days will never be back.
This friday I made this curry to go with some pooris.
1 Cup kala channa soaked overnight and cooked
2 Medium Potatoes boiled, peeled and diced
2 Tomatoes diced
1 big Onion finely chopped
1 tsp Ginger garlic paste
1 tsp Turmeric powder
1.5 tsp Kashmiri Chilli powder
2 tsp Dhania Powder
1 tsp Cumin Powder
1 tsp Garam Masala
1 tsp Jeera
1 tbsp Oil
1/2 tsp Ghee (Optional)
2 tbsp Chopped cilantro to garnish
Salt to taste
What to do:
Heat the oil and ghee in a heavy bottomed pan and season with jeera. Add the chopped onions and ginger garlic paste. Fry till dark brown. Add chopped tomatoes and cook till soft. Add the diced potatoes.
When the tomatoes turn soft, add turmeric, chilli powder, dhania powder, cumin powder and salt. Add the cooked channa and a cup of water. Cover and cook for 5 minutes.
Add garam masala, cover and cook till oil separates.
Garnish with chopped cilantro and serve hot with puris/rotis/pulav varieties.