Step 1: Combine Chickpeas and Vegetables

Add 250g of soaked black chickpeas to a pressure cooker. Then, add 2 chopped onions, 2 chopped tomatoes, and 3-4 chopped green chilies.

Step 2: Add Mutton and Spices

Add 250g of mutton pieces to the cooker. Follow with 1 teaspoon of salt, 1/2 teaspoon of turmeric powder, 1 tablespoon of coriander powder, and 1 tablespoon of ginger-garlic paste.

Step 3: Add Oil and Water

Pour in 2-3 tablespoons of cooking oil, then add 1 cup of water. Next, add 1 teaspoon of red chili powder, and finally, add another 1/2 cup of water.

Step 4: Mix and Pressure Cook

Mix all the ingredients thoroughly with a spoon until well combined. Close the pressure cooker with its lid and cook for 15-20 minutes, or until the chickpeas and mutton are tender.

Step 5: Finish with Fresh Coriander

Once cooked, open the pressure cooker and stir the chana gosht, allowing any excess liquid to reduce and the gravy to thicken slightly. Add a handful of fresh chopped coriander leaves and mix well.

Step 6: Serve

Serve the hot and flavorful Chana Gosht on a plate.

• Soaking chickpeas overnight significantly reduces cooking time and improves texture.

• Adjust the amount of green chilies and red chili powder according to your spice preference.

• Ensure the mutton is cut into small, even pieces for uniform cooking.

• For a richer flavor, you can sauté the onions and tomatoes before adding other ingredients.

• Add a pinch of garam masala at the end for an extra aromatic touch.

• Substitute mutton with chicken for a quicker cooking time.