Canned Chickpeas (2 cups)
. Mince the
Put the chickpeas in a pressure cooker and cook them until the cooker starts to whistle.
Drain the chickpeas, but keep the water as well. Let cool.
Oil (2 Tbsp)
in a wok. Add
Whole Garam Masala Spices (to taste)
and fry. Add
Ginger Garlic Paste (2 Tbsp)
and cook until the raw smell goes away.
Add the onion and cook until translucent.
Now add the tomato,
Chili Powder (1/2 Tbsp)
Garam Masala (1/2 Tbsp)
Ground Turmeric (1/4 tsp)
Salt (to taste)
and bring the contents to a boil .
Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
Kasoori Methi Powder (1 tsp)
and juice from
and stir. Cook on low flame until the oil separates from the curry.
Serve hot with Bathure, poori, chapathi, or steamed rice.