Recipe

Instructions:

1. In a pressure cooker, heat the oil over medium heat. Add the onions and cook until softened.
2. Add the ginger garlic paste and cook for another minute.
3. Add the tomatoes and cook until they are soft and mushy.
4. Add the coriander powder, garam masala, turmeric powder, red chili powder, cumin powder, and amchur powder. Mix well.
5. Add the chickpeas, salt, and enough water to cover the chickpeas.
6. Close the pressure cooker and cook on high heat for 2 whistles.
7. Reduce the heat to low and cook for another 10 minutes.
8. Turn off the heat and let the pressure release naturally.
9. Once the pressure has released, open the pressure cooker and mash some of the chickpeas to thicken the gravy.
10. Garnish with cilantro and serve hot with rice or roti.