1 cup of dry chickpeas
150 gm/6 oz/ 1 large onion
13 gm/0.4 oz/ 3 large cloves garlic
20 gm/0.7 oz/ 1 & 1/2 inch length ginger or 1 heaped teaspoon of grated
ginger
380 gm/0.8 lb/ 3 medium to large potatoes cut into large chunky
pieces
375 gm/13.2 oz/ 4 large ripe tomatoes or 1/2 a cup of canned crushed
tomatoes
1 teaspoon cumin seeds(jeera)
1 dried bayleaf (tejpatta)
2 inch long cinnamon stick (dalchini)
3 green cardamoms (chat elaichii)
1/2 teaspoon turmeric powder (haldi)
1 teaspoon kashmiri red chilli powder (please adjust proportion
according to your preference)
1 teaspoon paprika (totally optional)
2 heaped teaspoons ground coriander (dhania powder)
1 teaspoon ground cumin (jeera powder)
1 teaspoon garam masala powder. If you want to make your own garam
masala powder then please follow this recipe - • 3 MUST HAVE HOMEMADE
INDIAN SPICE POWDERS ...
1/4th teaspoon freshly crushed black pepper
1/2 teaspoon kasoori methi (dried fenugreek leaves). Crush it before
adding to release flavor.
2 teaspoon salt or salt to taste. Please add less salt to start with.
You can always add later.
1 teaspoon sugar (optional)
2 & 1/2 cups of hot water.
coriander leaves(cilantro) as much or as little or leave it out if you
are not a fan of coriander.
4 tablespoons oil
Soak chickpeas in water overnight with 2 heaped teaspoons of salt. Please remember to discard all that water before cooking the chickpeas and giving it a quick rinse with cold tap water.
Pour oil into Instant Pot. Set on saute. Start adding spices to hot oil. Cumin seeds. Cinnamon stick. Bay leaf. Cracked green cardamoms.
Add chopped onions and stir a few minutes on medium heat.
Next garlic - chunky. Fry for some color.
Grated ginger.
Heat low and add a splash of water for spices. Turmeric, kashmiri red chili powder, paprika, ground coriander, ground cumin. Fry for a few minutes.
Now add the tomatoes and a sprinkle of salt and cover for 2 minutes.
Add sugar.
Add the chickpeas and then potatoes with salt and pepper.
Add garam masala.
Add two cups of hot water.
Set Instant Pot for 30 minutes.
Remove whole spices.
Medium-high heat. Smash the potatoes a bit. Keep the sauce liquid.
Add some dried fenugreek leaves.
Add coriander leaves before serving.