✨ A spicy, tangy, and delicious chickpea curry cooked in a rich onion-tomato gravy with aromatic spices. Perfect with bhature, puri, or steamed rice!
📝 *Ingredients*
👉 2 cups Chickpeas (soaked overnight)
👉 2 medium Onions (finely chopped)
👉 3 Tomatoes (pureed)
👉 2 Green Chilies (slit)
👉 1 tsp Ginger-Garlic Paste
👉 2 tbsp Oil / Ghee
👉 1 Bay Leaf
👉 1 Black Cardamom
👉 1 tsp Cumin Seeds
👉 1 tsp Coriander Powder
👉 1 tsp Cumin Powder
👉 1 tsp Red Chili Powder
👉 ½ tsp Turmeric Powder
👉 1 tsp Garam Masala
👉 Salt to taste
👉 Fresh Coriander (for garnish)
👩🍳 *Instructions*
➡️ Step 1: Pressure cook soaked chickpeas with salt until soft.
➡️ Step 2: Heat oil in a pan, add bay leaf, cardamom, and cumin seeds.
➡️ Step 3: Add chopped onions, sauté until golden brown.
➡️ Step 4: Mix in ginger-garlic paste and green chilies, cook for 1–2 mins.
➡️ Step 5: Add tomato puree and cook until oil separates.
➡️ Step 6: Add all dry spices and mix well.
➡️ Step 7: Add boiled chickpeas with some water, simmer for 10–12 mins.
➡️ Step 8: Sprinkle garam masala, garnish with coriander, and serve hot!
🍴 *Serving Suggestion*
Best enjoyed with Bhature, Puri, or Jeera Rice for a complete North Indian feast!
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