Follow these steps for perfect results
Chickpeas
soaked overnight
Onion
chopped
Green Bell Pepper
chopped
Garlic
minced
Ginger
minced
Green Chili
slit
Tomato
pureed
Cinnamon Stick
Cloves
Bay Leaf
Black Cardamom
Coriander Powder
Cumin Powder
Kashmiri Red Chili Powder
Dry Mango Powder (Amchur)
Garam Masala
Ajwain (Carom Seeds)
Ghee
Salt
to taste
Soak chickpeas in water for 6 hours.
Pressure cook chickpeas with salt and water for 30 minutes on medium heat.
Heat ghee in a kadai.
Add ajwain, onions, ginger, garlic, green chilies, cinnamon, cloves, cardamom, and bay leaf.
Sauté until onions are soft.
Add capsicum (bell pepper) and cook until softened.
Add tomato puree, coriander powder, red chili powder, cumin powder, garam masala powder, amchur powder, and salt.
Mix well and cook the spices.
Add cooked chickpeas and a little ghee.
Cook for 5 minutes.
Serve hot with tawa paratha and boondi raita.
Expert advice for the best results
Adjust the amount of chili powder to your preferred spice level.
For a richer flavor, add a dollop of cream or butter at the end.
Garnish with fresh cilantro or coriander leaves.
Everything you need to know before you start
20 mins
Can be made 1-2 days in advance.
Garnish with fresh coriander and a swirl of cream.
Serve hot with tawa paratha, naan, or rice.
Accompany with raita or yogurt.
Complements the spices well.
Cools the palate.
Discover the story behind this recipe
A popular and common dish in North Indian cuisine, often served at celebrations and gatherings.
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