Easiest way to cook Chick Peas in Punjabi style with Rehri Wala Flavour!


250 gm White chick Peas, soaked overnight
1 tsp roasted cumin seeds powder
1 onion, grated or blended (optional)
1 tbsp ginger garlic paste
200 ml Tomato puree
4 tsp chana masala(readily available in grocery stores)
3 tsp chilli powder
3 tsp dried mango powder
1/2 tsp turmeric powder
1 tbsp coriander powder
3 tsp crushed kasoori methi
1 tbsp oil or ghee
salt to taste
1 black cardamom, 2-3 cloves
Coriander for garnishing
Put soaked chick peas in Pressure cooker and add tomato puree, salt, turmeric, ginger garlic paste,onion(optional),oil, 300 ml water and bring 4 to 5 whistles.
After the chick peas are soft, add chana masala, crushed black cardamon and cloves, kasoori methi, coriander powder, dried mango powder, chilli powder, cumin seed powder and mix well. simmer on low flame for 15- 20 mins. keep on checking the thickness of gravy and add water accordingly.
Mash chick peas with light pressure with potato masher in cooker only. This will make gravy more thick and pliable.
After desired thickness is achieved, garnish it with coriander leaves and serve hot with kulcha, naan or rice.

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