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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat a pan and add ginger-garlic paste. Sauté until aromatic.
Add chopped onion and cook until it turns golden brown.
Add tomato purée and cook until the oil separates from the masala.
Add chilli powder, salt, black pepper, garam masala, cumin powder, coriander powder, tandoori masala, chaat masala, amchur powder, and kasuri methi. Mix well and cook for a minute.
Add chickpeas and chopped red capsicum. Mix until the chickpeas are coated in the masala.
Lower the flame, add whisked curd and roasted besan. Stir well and cook for 2–3 minutes until the mixture thickens and becomes creamy.
Mix julienned cucumber and apple in a bowl.
Add salt, pepper, lemon juice, chopped coriander, and a drizzle of olive oil. Toss everything together.
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If tandoori masala is unavailable, increase the amount of garam masala slightly for a similar flavor.
Ensure the curd is at room temperature before adding to prevent curdling.
Can I use canned chickpeas?
Yes, canned chickpeas can be used. Just rinse and drain them before use.
What can I substitute for amchur powder?
You can use a bit of lemon juice or tamarind paste as a substitute for amchur powder.
Is there an alternative to kasuri methi?
You can skip kasuri methi if unavailable, but it adds a unique flavor to the dish.
Can I make the slaw ahead of time?
It's best to prepare the slaw fresh to maintain its crispness, but you can prep the ingredients in advance.
How spicy is this dish?
The spice level can be adjusted by varying the amount of chilli powder and black pepper.
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