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Drain the chickpeas and put into the pressure cooker with 5 cups of water.
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Add 2 of the brown cardamoms, 3 cloves, the cinnamon stick and one bay leaf, ¼ tsp Garam Masala and 1/4 C chopped fresh ginger. This step helps getting the flavor of the spices right into the chickpeas and also lends a brown shade.
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Based on your equipment, set the timing to cook the chickpeas.
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I made these in the Instant Pot, so I set it up in manual, high pressure, 12 minutes. with a natural release for 15 minutes.
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When the chickpeas are ready, Heat a non stick pan on medium-low heat and add the anardana, followed by cumin and coriander.
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Keep stirring the spices until aromatic, slightly toasted. Do not let them turn burn. Remove from the pan.
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Allow to cool slightly, grind in a coffee grinder, to make a fine powder (Or use your favorite electric spice grinder)
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Heat a heavy bottomed deep pan on medium high heat and add the ghee/oil.
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Add the cloves, Add the diced potatoes, cover and cook until potatoes are slightly tender. Reduce heat to medium. Add in the onions.
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Add the shahi zeera and continue cooking the onions until caramelized .
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Add the ginger garlic paste, cook for a minute.
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Add the chopped tomatoes and Cook for a few more minutes.
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Once the tomatoes are cooked, Add the chilli powder, salt, ground cinnamon, pepper powder, cardamom powder and stir well for 30 seconds.
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Add the ground spices [ the ones you roasted and powdered) and add a little of Liquid from the boiled chickpeas to help the spices cook
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Once the spices mix in, add a cup of the liquid from the boiled chickpeas to the pan.
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Now add this mix back into the chickpeas.
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Add in the cilantro and kasoori methi.
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Cook on medium heat for 15 minutes or use the saute function in the instant pot stirring once a while.
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Serve with naan or luchi