1 Cup Chickpeas, soaked overnight
1 ½ Cup Water
Salt to Taste
½ Tsp. Turmeric Powder + ½ Tsp. Turmeric Powder
4 Tbsps. Oil
1 Bay leaf
1” Cinnamon Stick
1 Star Anise
3 Green Cardamoms
1 Tsp. Fennel Seeds
4 Green Chillies
1 Tbsp. Ginger Garlic Paste
1 Onion, chopped
1½ Tsps. Kashmiri Red Chili Powder
1 Tbsps. Coriander Powder
1 Tsp. Cumin Powder
1 Tsp. Garam Masala
1 Tsp. Aamchur Powder or Mango Powder
3 Tomatoes, pureed
1 Tbsp. Tomato Ketchup
1 Tbsp. Sugar
1 Tsp. Kasturi Methi or Dried Fenugreek Leaves
In a pressure cooker, add the soaked chickpeas with 1 ½ cups of water and ½ a teaspoon of turmeric. Pressure cook the chickpeas for up to 3-4 whistles. Remove from the heat and set aside.
Heat 4 tablespoons of oil in a deep cooking pot over medium heat. Add a bay leaf, 1-inch cinnamon sticks, 1-star anise, 4 cloves, 3 green cardamoms, 1 teaspoon of fennel seeds, 4 green chillies and 1 tablespoon of ginger garlic paste.
Stir-fry the ingredients until fragrant and cooked. Next, add in the chopped onions, ½ a teaspoon of turmeric powder, 1½ teaspoons of Kashmiri red chilli powder, 1 tablespoon of coriander powder, 1 teaspoon of cumin powder, 1 teaspoon of garam masala powder and 1 teaspoon of amchur powder (mango powder).
Stir-fry until fragrant and cooked. Next, add in the tomato puree and mix well. Now, add in 1 tablespoon of tomato ketchup, 1 tablespoon of sugar and give it a good stir. You may add more salt if required.
Cover with a lid and cook for another 5 minutes. After 5 minutes, remove the lid and add the cooked chickpeas. Stir it well.
Sprinkle some crushed dried fenugreek leaves over it and mix everything together. Cook for a couple of minutes and then remove from the heat. Serve it hot with chapatti, naan or bhature.