Cooking Instructions
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Step 1
Slice 1 wedge out of the
Lemon (1)
Step 2
Soak
Canned Chickpeas (300 g)
in 1 liter of water and
Tea Bags (1)
overnight. Drain chickpeas. Add
Water (1.9 L)
in a pressure cooker along with the drained chickpeas,
Salt (to taste)
and tea bag. Pressure cook for 15 to 20 minutes or until the chickpeas are totally soft and cooked. Drain the cooked chickpeas and reserve the cooking liquid. Remove the tea bag.
Step 3
Combine
Garam Masala (5 g)
,
Ground Coriander (2 g)
,
Roasted Cumin Powder (2 g)
,
Chili Powder (4 g)
,
Ground Turmeric (as needed)
Step 4
Take a frying pan and add
Cumin Seeds (2 g)
and
Pomegranates (4 g)
. Roast until dark brown in color and grind it into fine powder along with Garam Masala powder. Set aside.
Step 5
Heat
Vegetable Oil (45 mL)
in a pan. Add
Onion (1)
,
Green Chili Peppers (6)
, and
Ginger Garlic Paste (30 g)
. Stir fry it.
Step 6
Add the mixed spice powder and mix well.
Step 7
Then add
Tomatoes (2)
and stir fry it for 2 minutes.
Step 8
Add the cooking liquid that was kept aside according to the amount of gravy you wish to have and cook for 2 to 3 minutes
Step 9
Add the cooked chickpeas and cook on high heat for 3 to 4 minutes. Stir occasionally.
Step 10
Sprinkle with Garam Masala mixture and add
Salt (to taste)
. Mix well.
Step 11
For thickening the gravy, take half of the chickpeas to a bowl, mash with a potato masher (or with the back or a spoon)
Step 12
Pour the mashed chickpeas back into the pan and mix well.
Step 13
Garnish with
Fresh Cilantro (1 sprig)
,
Green Chili Pepper (1)
, lemon wedge ,
Fresh Ginger (1.3 cm)
. Serve and enjoy!
