Please connect to Internet to continue
Preparation Time : 20
Cook Time : 20
Total Time : 40
Chickpeas, 2 cans or 250g soaked
Full fat Yogurt, 2 cups
Stock from Boiled Chickpeas, 1 cup
Ghee/Clarified Butter, 2 tbsp (or Mustard Oil, more preferred)
Rice flour, 1 tbsp
Salt, 2 tsp or per taste
Chopped Coriander leaves/Cilantro, 2 tbsp for garnish
Grated paneer, 1 tbsp for garnish (optional)
Whole Spices (
Cinnamon stick, 1 inch
Star anise, 1
Black cardamon (crushed), 2
Cumin seeds, 1 tsp)
Powdered Spices(Turmeric Powder, 1/2 tsp
Red Chilli Powder (Kashmiri, low heat preferred), 2 tsp
Coriander Powder, 2 tsp
Asafoetida (optional), 1/4 tsp)
1. Boil the chickpeas with a little salt for 10 minutes in a pressure cooker or an instant pot. Or if you are boiling on the stove, you need to cover and cook in enough water for 1 hour. Test a chickpea if it can be mashed with fingers, and that's when it is done. Save a cup of stock aside.
2. In a large bowl, mix the yogurt, stock from boiled chickpeas, salt per taste and powdered spices and whisk until they are well combined.
3. In a pan, heat ghee and add in the whole spices. Saute the whole spices on low flame until a nice aroma is released. (You can remove the whole spices after they infuse their flavors in ghee if you don't like to bite into them)
4. Add in yogurt mixture and keep stirring on low flame to avoid curdling of yogurt. Cook for 3-4 minutes.
5. Increase the flame to medium and add the boiled and strained chickpeas. Keep stirring until they are well combined. Cook for 5-6 minutes with cover.
6. In a small bowl, combine rice flour and 1 tbsp of water to make a paste. Add the paste and salt in the gravy and mix well.
7. Garnish with chopped, fresh coriander leaves and grated paneer (optional)
Please Login to comment
Dash Of Lime