Chickpea Curry

1. 1
   pressure cook · ~20 min

   Pressure cook the chickpeas.

   1.Drain the soaked chickpeas and add them to a pressure cooker with 2 cups of fresh water.

   2.Cook on high heat until the first whistle, then lower the heat and cook for 15 minutes.

   3.Let the pressure release naturally. Set aside.
2. 2
   temper · ~1 min

   Temper the whole spices.

   1.Heat oil in a deep pan or kadai over medium heat.

   2.Add cumin seeds and let them sizzle until fragrant (30 seconds).

   3.Add bay leaves and stir briefly.
3. 3
   saute · ~10 min

   Sauté the aromatics.

   1.Add the chopped onion and cook until deep golden brown, stirring occasionally (8-10 minutes).

   2.Add minced garlic, grated ginger, and green chili. Sauté for 1 minute until fragrant.

   3.Sprinkle in coriander powder, cumin powder, turmeric, and red chili powder. Stir continuously for 30 seconds.

   TIPDon't rush the onions — deep browning is where the curry's rich flavor comes from.
4. 4
   saute · ~7 min

   Cook the tomato puree.

   1.Pour in the fresh tomato puree and add salt.

   2.Cook until the tomatoes darken, thicken, and the oil starts to separate at the edges (5-7 minutes).

   3.Stir in the garam masala.

   TIPWait until you see oil specks on the surface — that signals the raw tomato flavor is cooked out.
5. 5
   simmer · ~10 min

   Simmer the chickpeas in the gravy.

   1.Add the cooked chickpeas along with their cooking liquid to the pan.

   2.Pour in 1 cup of water or enough to reach your desired consistency.

   3.Bring to a boil, then reduce heat and let it simmer gently for 10 minutes, stirring occasionally.

   TIPMash a few chickpeas against the pan with the back of a spoon to thicken the gravy naturally.
6. 6
   garnish

   Finish and serve.

   1.Turn off the heat and stir in the fresh lemon juice.

   2.Transfer to a serving bowl and garnish with chopped coriander leaves.

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