Green Chickpeas Curry

Cooking Instructions

1. Heat mustard oil in a pressure cooker until it starts to smoke. Remove from heat briefly to cool, then reheat to medium-high.

2. Add asafoetida, bay leaf, and cinnamon sticks to the oil. Sauté briefly.

3. Stir in the ginger garlic paste and sauté until golden, about 2-3 minutes.

4. Add the pureed onions; cook until they turn a light golden brown.

5. Mix in the Kashmiri red chilli powder and cook for another minute.

6. Add the pureed tomatoes and chopped green chillies, cooking for 3-4 minutes.

7. Add fenugreek leaves, turmeric, cumin powder, salt, and garam masala. Stir well and cook until the oil separates and rises to the surface, stirring occasionally.

8. Mix in the green chickpeas and cubed potatoes. Cover with the cooker lid (leave unsealed) and let it simmer for 7-8 minutes, stirring occasionally. Add a splash of water if the masala starts sticking to the bottom.

9. Pour in the water, close the lid of the pressure cooker, and cook for 2-3 whistles. Turn off the heat and allow the pressure to release naturally.

10. Once the pressure has been released, open the lid, and check and adjust seasonings as needed.

11. Garnish with fresh coriander and serve hot with rice, roti or paratha.