Cooking Instructions
- 1
Soak chickpeas overnight and then take in pressure cooker. Add bay leaf, cinnamon and tea bag. Now cook for 5-6 whistles.
- 2
Now heat oil in a kadai and add oil. Add ginger and green chilli.
- 3
Saute for 2 minutes and then add tomato puree. Mix and cook for 5 minutes.
- 4
Add salt, coriander powder, red chilli powder, cumin powder, chanamasala and salt. Continue cooking for 4-5 minutes until oil separate from sides.
- 5
Add cooked chickpea along with water.
- 6
Mix well and cook for 8-10 minutes. Mash some chickpeas. It will make the gravy thicker. Add kasuri methi.
- 7
Turn off the flame. Serve chickpeas with bhatura or chapati.
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