Beautiful fluffy chickpeas curry in onion tomato based spicy gravy is going to tickle your taste buds with spice and flavors. Best served with Rice, Puri or Naan.
Once oil is hot add cumin seeds and fry for a minute.
Add onions and green chili fry for 2 to 3 minutes.
Add ginger garlic paste and fry for another 2 minutes.
Add tomatoes, fry for a minute or two.
Add all the spices mentioned above. Mix well.
Add soaked chickpeas and water enough to cover the chickpeas by 1/2 inch.
Turn off saute mode, put the lid and vent to sealing position.
Do manual high 35 to 40 minutes. (I did 35 minutes).
Add amchur powder, mix well. Check for salt and other spices and add if desired. Garnish with Cilantro.
Notes
Canned chickpeas can also be used, reduce cooking time to 8-10 mins manual high. If you don’t have chana masala or chole masala you can make it at home using below recipe or skip and use more garam masala. Homemade Chana Masala/Chole Masala spice blend : Coriander seeds - 3 tbsps Cumin seeds - 1 tbsps Cloves - 1/2 tsp Cinnamon – 4 to 5 one inch pieces. Green Cardamom - 2 tsp Black cardamom – 2 tsp Black pepper - 2 tsp Bay leaf – 4 Turmeric powder – 1.5 tsp Amchur powder (Dry mango powder) - 1 tsp Red chilies – 7 to 8 (medium spicy one’s) Kala namak (Black salt) - 1 tsp
Roast all the whole spices (except powdered spices) on low heat, till they are fragrant. Alternatively you can roast them in microwave too! Let the spices cool and grind them all together to a fine powder and store in airtight container.