Chickpeas Curry

Name: Chickpeas Curry
Total time: 1500 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gm chickpeas; 1chopped onion; 1 chopped tomato; 2 tbsp oil; 1 bay leaf; 1 cinnamon stick; 1/2 tsp cumin seeds; 2 tbsp ginger garlic paste; 1 tsp red chilli powder; 1/2 tsp turmeic powder; 1/2 tsp cumin powder; 1 tsp coriander powder; To taste salt; 1/2 tsp garam masala powder; 1/2 tsp amchur powder (optional); 1/2 tsp kasuri methi

Pratima Mohanty @cook_13984189

Chickpeas Curry

Pratima Mohanty @cook_13984189

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Ingredients

20-25 minutes

4 servings

200 gmchickpeas
1choppedonion
1 choppedtomato
2 tbspoil
1bay leaf
1cinnamon stick
1/2 tspcumin seeds
2 tbspginger garlic paste
1 tspred chilli powder
1/2 tspturmeic powder
1/2 tspcumin powder
1 tspcoriander powder
To tastesalt
1/2 tspgaram masala powder
1/2 tspamchur powder (optional)
1/2 tspkasuri methi

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Steps

20-25 minutes

1

Wash chickpeas thoroughly and soak for 8 hours or overnight.
2

Transfer the soaked chickpeas to a pressure cooker. Add 2 cups water and pressure cook the chickpeas for 2 whistles. Keep aside and allow the pressure to release by itself.
3

Heat oil in a pan. Add bay leaf, cinnamon, cumin seeds and saute till they turn aromat.
4

Add chopped onion and fry till golden brown. Add ginger garlic paste and saute till raw smell of garlic goes away. Now add chopped tomato and cook till soft. Next add red chilli powder, turmeic powder, cumin powder, coriander powder, salt and saute till oil starts to ooze out from the sides.
5

Now add cooked chickpeas and then the stock (chickpeas cooked water). If needed pour little more water to bring it to a consistency.
6

Bring it to a boil and simmer for about 5-6 minutes or until it reaches the desired consistency.
7

Next add garam masala powder, amchur powder (optional) and kasuri methi. Cover, turn off the flame and set aside until served.
8

Chickpeas Curry is ready to be served with puri/chapati/bhatura.