CHANNA MASALA WITH GARLIC -JEERA RICE (chick pea curry with garlic -cumin rice)

Chick peas – 1 cup
Onion – 1 chopped
Tomato – 1 chopped
Potato -1 medium cut in to cubes
Ginger garlic paste – 1 tea sp
Chili powder – 1tea sp
Turmeric powder – 1/2 tea sp
Garam masala powder – 1 tea sp
Chat masala powder – 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Coriander leaves chopped – 1tab sp
( if you don't have chat masala powder no problem just leave it and for garam masala you can add coriander powder, cinnamon powder, clove powder each 2 pinches to the curry
Cumin seeds – 1 tea sp
Cardamom – 3
Soak chick peas in water for over night add potato cubes and cook in the same water for 15 -20 minutes or till done if you are cooking in a pressure cooker give 2-3 whistles remove from fire and keep a side
Heat oil in a pan add cumin seeds let them splutter then add cardamom and chopped onion fry onion till soft then add tomato and cook till tomato becomes soft then add ginger garlic paste, chili powder, turmeric powder, garam masala powder, salt to taste mix well and add cooked chick peas and potato and mash a little bit you want more gravy add water in this time bring to a full boil , now sprinkle chat masala and chopped coriander leaves cover with a lid and turn of the flame
Serve hot with roti, naan or jeera rice or plain rice
I served this with garlic – jeera rice

For garlic – jeera rice:-
1 cup cooked basmati rice or any long grain rice
2 cloves – garlic crushed
1 tea sp jeera ( cumin seeds)
Oil or ghee – 1tab sp
Salt to taste
Heat oil or ghee in a frying pan add cumin seeds and crushed garlic fry till golden color then add cooked rice and sprinkle salt and stir for 5 seconds if you want top with chopped coriander leaves turn of the flame and serve hot