Instructions

1. 1

   Soak Chickpeas

   Wash the dried chickpeas thoroughly and soak them in plenty of water overnight.

2. 2

   Pressure Cook

   Drain the water. Pressure cook the chickpeas with fresh water, salt, a bay leaf, and 2 black tea bags until extremely tender.

3. 3

   Prepare Masala Base

   In a heavy-bottomed pan, heat oil and add cumin seeds. Let them splutter.

4. 4

   Sauté Onions

   Add finely chopped onions and sauté on medium heat until they turn a dark golden brown.

5. 5

   Add Aromatics

   Add ginger-garlic paste and slit green chilies, cooking for 2 minutes to remove the raw flavor.

6. 6

   Cook Tomatoes

   Add pureed tomatoes and cook until the mixture thickens and the oil separates.

7. 7

   Spice the Masala

   Add turmeric, red chili powder, coriander powder, and a generous heap of Chana Masala powder.

8. 8

   Combine Chickpeas

   Discard the tea bags from the boiled chickpeas. Add the chickpeas along with their dark cooking water to the pan.

9. 9

   Thicken the Curry

   Use the back of your ladle to crush a small handful of chickpeas against the pan. This naturally thickens the gravy.

10. 10

    Simmer and Reduce

    Let the curry simmer uncovered on medium-low heat for 15-20 minutes until the gravy becomes thick and coats the chickpeas.

11. 11

    Add Tanginess

    Stir in a teaspoon of amchur (dry mango powder) to give it a signature tangy kick.

12. 12

    Garnish and Serve

    Garnish with freshly chopped coriander and julienned ginger. Serve piping hot with Bhature, Puri, or steamed rice.