Directions
- 1Soak 1/2 kg of chickpeas with 1 tsp of baking soda in water overnight or for 12 hours.
- 2Drain the water and boil the chickpeas in a pressure cooker with 1 tsp of salt for 5 minutes after the whistle starts.
- 3In a saucepan, heat 1 cup of oil and sauté 1/2 tbsp of garlic paste and 1/2 tbsp of ginger paste.
- 4Add 1 pc of ground onion and cook until the color changes.
- 5Add 1 tsp of salt, 1 tsp of red chilli powder, 1 tsp of crushed red chillies and 1 tsp of turmeric powder.
- 6Add 1 tsp of black pepper powder and mix well.
- 7Blend 1 pc of boiled potato and 1/2 cup of boiled chickpeas with a little water to make a paste.
- 8Add the potato and chickpeas paste to the saucepan.
- 9Add 1 tbsp of cumin seed powder, 1 tbsp of coriander powder, 1 tsp of garam masala powder, 1 tsp of chicken powder (or chicken cubes), and mix well.
- 10Add 1 tsp of mango powder and roast for a while.
- 11Add the boiled chickpeas, mix well, and add 1/2 cup of yogurt.
- 12Add 3 cups of water (reserved from boiling chickpeas), cover the saucepan, and cook for 10 minutes on medium heat.
- 13Add 1 tsp of kasuri methi, 3 chopped green chillies and a handful of chopped green coriander.
- 14Mix well and cook for 3 minutes on low heat.
Ingredients
- 0.5 kg chickpeas
- 1 tsp baking soda
- 1 cup water
- 1 tsp salt
- 1 cup oil
- 0.5 tbsp garlic paste
- 0.5 tbsp ginger paste
- 1 pc onion
- 1 tsp red chilli powder
- 1 tsp crushed red chilli
- 1 tsp turmeric powder
- 1 tsp black pepper powder
- 1 pc boiled potato
- 0.5 cup boiled chickpeas
- 1 tbsp cumin seed powder
- 1 tbsp coriander powder
- 1 tsp garam masala powder
- 1 tsp chicken powder
- 1 tsp mango powder
- 3 pcs cinnamon stick
- 3 pcs black cardamom
- 3 pcs green chillies
- 1 handful green coriander
- 0.5 cup yogurt
- 3 cup chickpeas stock
- 1 tsp kasuri methi
Equipment
pressure cookersaucepanblender
Tips
- Soak chickpeas for overnight or 12 hours
- Use the water from boiling chickpeas in the recipe
- Keep heat low while adding spices
- Mix well to avoid burning
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