- garlic paste - 1 teaspoon
- chili pepper - 1 piece
- tomato - 2 pieces
- oil - 4 items. spoons
- bulb - 1 piece
- coriander - 1 st. a spoon
- Cumin - 2 Teaspoons
- cayenne pepper - 1/4 teaspoons
- turmeric - 1 teaspoon
- cumin - 1 teaspoon
- black pepper - 2 teaspoons
- garam masala - 1 teaspoon
- lemon juice - 1 st. a spoon
- salt - 1/2 teaspoonfuls
- peas chickpeas - 2 cups (soak for 4 hours in warm water, before cooking, boil for 10 minutes)
- water - 1 glass
Make garlic paste: Mix, crush 1 part garlic and 3 parts ginger root. Slice the tomatoes. Chop the pepper. Heat the frying pan over medium heat and add oil. Fry the onion for 5 minutes. Add sliced pepper with garlic paste. Lightly extinguish. Mix in a separate bowl: Coriander, cumin, chili, turmeric, cumin seeds, lemon juice, black pepper, garam masala. Slowly add the sauce from the spices to the onion, fry for 5 minutes. Put the tomatoes in a frying pan and fry them together with the other ingredients. Add salt, water and previously cooked chick peas. Squeeze a little lemon juice, mix well, turn on medium heat and cover. Cook for 10 minutes. After that, remove the lid and simmer for another 10 minutes.
Servings: 3-4