| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 1 cup Soaked Chickpeas/Garbanzo Beans/Kabuli Chana
- 2 tbsp Oil
- 1 Dried Bay Leaf
- 1 Cinnamon Stick
- 1/2 tsp Cumin Seeds
- 1 Large Onion Finely Chopped
- 1 tsp Ginger Garlic Paste
- 2 Medium Tomatoes Finely Chopped
- 1 tbsp Kashmiri Red Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Cumin Powder
- 1/2 tsp Amchur/Dry Mango Powder
- 1/2 tsp Garam Masala Powder
- 2-3 tbsp Fresh Coriander Leaves Chopped
- 2 cups Water
- Salt as needed
Ingredients
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Instructions
- In a pressure cooker/pan, heat oil. Add dried bay leaf, cinnamon stick and cumin seeds.
- As they splutter, add finely chopped onions. Fry until translucent.
- Next add ginger garlic paste and cook for a minute or two until the raw smell is gone.
- Add finely chopped tomatoes and cook for a couple of minutes.
- Add all the spice powders – Kashmiri red chilli powder, turmeric powder, coriander powder, amchur powder, garam masala powder and salt as needed. Cook it for 2-3 mins.
- Now add the soaked chick peas.
- Add 2 cups of water and mix well. Let it come to a boil.
- Pressure cook for 3-4 whistles on medium flame. Let the pressure subside naturally before removing the lid.
- Check for salt and spices, add finely chopped coriander leaves.
- Serve hot with Bhature, roti, poori, rice or pulao.
