This is a fragrant and flavourful chickpea curry from North India, usually eaten with fried bread like bhatura or puri. I like to serve it over rice for a filling vegetarian meal. This recipe is much quicker to make if you use tinned chickpeas as called for here, but try it with dried - I like to think that the authentic flavour comes from doing it the hard way!
This was a delicious option for a vegetarian curry. I served with pulao rice and sag aloo. Wonderful! - 22 Oct 2008
I've never heard of using tea in a dish like this so had to try it - Very tasty! - 06 Aug 2012
- 29 Nov 2012