INGREDIENTS

• 2 and 1/2 cups chickpeas, boiled
• 2 medium onions, chopped
• 2 large tomatoes, chopped
• 2 pods garlic, minced
• 1 tsp ginger, grated
• 2 green chillies, minced
• 1/2 tsp Everest Cumin Powder
• 1/4 tsp Everest Turmeric Powder
• 1 tsp Everest Chhole Masala
• 1 heaped tbsp Everest Coriander Powder
• 1 tbsp cooking oil
• Fresh coriander leaves

BEST MADE WITH

PREPARATIONS

• Heat oil in a pan.
• Add cumin.
• When they begin to brown, reduce heat and add onions, garlic, green chilli and ginger.
• Fry until onions are transparent.
• Add tomatoes and Everest Turmeric Powder.
• Stir and cook until oil begins to separate from the curry.
• Add coriander powder, 2 tablespoons of water, and let the curry paste simmer for 5-6 minutes until it thickens.
• Now add a whole cup of water.
• Stir chickpeas into the curry.
• Season with Everest Chhole Masala and salt to taste.
• Cover and cook for 20 minutes.
• Serve hot with Bhatura.