Cooking Instructions
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Step 1
Soak
Canned Chickpeas (2 cups)
overnight.
Step 2
Puree the
Tomatoes (2)
. Mince the
Onions (2)
.
Step 3
Put the chickpeas in a pressure cooker and cook them until the cooker starts to whistle.
Step 4
Drain the chickpeas, but keep the water as well. Let cool.
Step 5
Heat
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.
Step 6
Add the onion and cook until translucent.
Step 7
Now add the tomato,
Chili Powder (1/2 Tbsp)
,
Garam Masala (1/2 Tbsp)
,
Ground Turmeric (1/4 tsp)
, and
Salt (to taste)
and bring the contents to a boil .
Step 8
Add chickpeas and cook until the water evaporates and the gravy starts to thicken.
Step 9
Add
Kasoori Methi Powder (1 tsp)
and
Lemon Juice (1/2 Tbsp)
and stir. Cook on low flame until the oil separates from the curry.
Step 10
Serve hot with Bathure, poori, chapathi, or steamed rice.
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