Directions
- 1Soak 200g of chickpeas in water for 8 hours.
- 2Add soaked chickpeas, water and salt to the pressure cooker.
- 3Cook for 4-5 whistles on medium heat.
- 4Heat 1 tsp of oil in a pan.
- 5Add 2 chopped onions and sauté for 2 minutes.
- 6Add 1 inch ginger, 4 garlic cloves, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp coriander powder and 2 tsp chili powder to the pan.
- 7Add 1 tsp of dry mango powder and mix well.
- 8Add some water to prevent burning.
- 9Cover the pan and cook for 6-7 minutes.
- 10Blend the mixture until smooth.
- 11Heat 2 tbsp of oil in a pan.
- 12Add 1 cinnamon stick, 1 bay leaf, 3 cardamoms, 3 cloves, 1/2 tsp cumin seeds, and 2 green chilies.
- 13Add the blended onion and tomato mixture to the pan and mix well.
- 14Add the cooked chickpeas (without water) and mix well.
- 15Cook for 5 minutes with the lid on.
- 16Smash some chickpeas to thicken the gravy. Add the smashed chickpeas to the pan.
- 17Cook for 2 minutes and garnish with coriander leaves.
Ingredients
- 200 g chickpeas
- 1 cup water
- 1 tsp salt
- 1 tsp oil
- 2 onions
- 1 inch ginger
- 4 garlic
- 0.5 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp garam masala
- 2 tsp coriander powder
- 2 tsp chili powder
- 1 tsp dry mango powder
- 2 tbsp oil
- 1 cinnamon
- 1 bay leaf
- 3 cardamom
- 3 cloves
- 0.5 tsp cumin seeds
- 2 green chilies
- 1 handful coriander leaves
Equipment
pressure cookerblender
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