Chickpeas curry - North Indian style

There are two types of chick pea curries I make at home.  One is the North Indian or Amritsari type and the second one is the South Indian or Kerala / Tamilnadu type.

From what I understand, the difference between these two curries is the type of chick pea used and the different flavourings.  The North Indian curry uses the bigger light coloured chick pea with a raw mango powder and coriander leaves garnish.  This curry also calls for a tea bag / tea leaves in a muslin bag to colour the chickpeas brown.  The curry is served with North Indian bread varieties like chappaties, pooris or baturas.

The South Indian curry on the other hand uses the smaller dark brown chick pea - and curry leaves as a garnish. This curry is commonly served with puttu.

Ingredients:

2 tins chickpeas, drained & washed

(If you are using raw chickpeas, soak overnight and cook with a little salt and keep ready)

1 large red onion - sliced

1 large tomato - sliced

A handful of coriander leaves for garnish - chopped

½ teaspoon turmeric powder

1 teaspoon chilli powder

2 teaspoons coriander powder

½ teaspoon cumin seeds

½ teaspoon mustard seeds

1 or 2 Indian bay leaves

2 tablespoons oil

1 tablespoon ginger garlic paste

½ teaspoon of garam masala

½ teaspoon dry mango powder (optional)

1 tea bag with the tag removed (optional)

Method:

Heat oil in a saucepan – when the oil is hot add mustard seeds.  When the mustard seeds splutter, add cumin and the bay leaves and in a couple of seconds add the onion.  When the onions start to get brown add ginger garlic & saute for a few minutes. Next add all the powders – chilli, turmeric and coriander and saute for a few seconds.

Next add tomatoes and cook till the tomatoes go mushy.  Add ½ cup water and salt to taste.  When the water boils add the chickpeas and the tea bag if using.  Cook till the chickpeas get all the flavours of the spices – about 5 – 8 minutes and changes colour to brown (from the tea). 

Using a spoon, mash up some of the chickpeas to give the gravy a bit of a thicker consistency.  Add garam masala and cook for 3-4 minutes more.  Garnish with chopped coriander leaves and dry mango powder and serve hot.

Note: The curry will look like this if you have not used the tea bag.  Note the lighter colour of the chick peas.