Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Soak 200g chickpeas in water for 8 hours in advance until fully plumped.
Watch out
Chickpeas must be soaked for at least 8 hours in advance, otherwise they will remain tough and hard to pressure cook.
Place 200g soaked chickpeas into pressure cooker, add 500ml water to submerge, and add 1 tsp salt.
Watch out
Do not overfill pressure cooker above maximum line, otherwise water may froth and block safety valves.
Close pressure cooker lid and cook over medium heat for 4 to 5 whistles, until chickpeas become soft and crush easily when pressed between fingers.
local_fire_departmentMedium heat, 4-5 whistles (approx. 10 minutes)Watch out
Wait for pressure to drop naturally before unlatching lid, otherwise steam pressure will violently spray hot liquid.
Heat 1 tsp oil in a pan over medium heat, add 2 coarsely chopped onions, and sauté for about 2 minutes until translucent.
local_fire_departmentMedium heat, approx. 2 minutesWatch out
Keep stirring onions continuously, otherwise edges will burn and impart a bitter taste.
Add 1 inch chopped ginger, 4 chopped garlic cloves, 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp garam masala, 2 tsp coriander powder, 2 tsp chili powder, and 1 tsp dry mango powder. Pour in 50ml water immediately and stir well to form a wet masala paste.
local_fire_departmentMedium-low heat, approx. 1 minuteWatch out
Add water immediately after spice powders hit the hot pan, otherwise dry spices will burn quickly and turn dark.
Add 2 chopped tomatoes into the spice mixture, stir well, cover with lid, and cook for 6 to 7 minutes until tomatoes are soft and mushy and the raw spice smell disappears.
local_fire_departmentMedium heat, 6-7 minutesWatch out
Keep steam sealed under lid so tomatoes break down naturally without drying out.
Turn off heat and let cooked onion-tomato spice mixture cool completely to room temperature. Transfer into blender jar and blend until completely smooth.
Watch out
Never blend piping hot mixtures in a closed blender jar, otherwise hot steam buildup can pop the cover off and splatter hot food.
Heat 2 tbsp oil in pan over medium heat. Add 1 cinnamon stick, 1 bay leaf, 3 cardamom pods, 3 cloves, 0.5 tsp cumin seeds, and 2 slit green chilies. Stir fry briefly until spices crackle and become fragrant.
local_fire_departmentMedium heat, approx. 30 secondsWatch out
Slit the green chilies before dropping into hot oil, otherwise whole chilies can burst and burst hot oil droplets.
Pour blended masala paste into the pan, add 0.5 tsp salt and boiled chickpeas together with their cooking water. Mix thoroughly, cover lid, and simmer over medium heat for 5 minutes.
local_fire_departmentMedium heat, 5 minutesWatch out
Do not drain cooking broth from boiled chickpeas as it contains valuable nutrients and natural starches for flavor.
Uncover pan. Using the bottom of a heavy glass or a masher, press down and crush a portion of chickpeas directly in the gravy. Stir well and cook for 2 more minutes until gravy thickens noticeably.
local_fire_departmentMedium heat, approx. 2 minutesWatch out
Hold glass firmly and press carefully into simmering curry to prevent hot gravy from splashing your hands.
Sprinkle 2 tbsp freshly chopped coriander leaves over the thick curry, stir well, turn off heat, and serve hot.
Watch out
Garnish with fresh coriander leaves at the very end after turning off heat to preserve color and fresh herbal aroma.
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