Step-by-Step Instructions

1. 1.Prepare the Chickpea Mixture

   In a bowl, combine 250g chickpeas, 2 chopped onions, 2 chopped tomatoes, 1 tbsp ginger garlic paste, 1/2 tbsp black pepper powder, 1 tbsp coriander powder, 1/2 tbsp turmeric powder, 1/2 tbsp garam masala powder, 1 tbsp red chilli powder, 1/2 tbsp salt, and 2 tbsp curd. Mix all ingredients thoroughly with your hands until the chickpeas and vegetables are well coated with the spices.

2. 2.Marinate the Chickpeas

   Cover the bowl and let the chickpea mixture rest for 10 minutes to allow the flavors to meld.

3. 3.Prepare the Tempering

   Heat 2 tbsp of oil in a pressure cooker. Add 1/2 tbsp cumin seeds, 2 dry red chillies, 2 bay leaves, a small piece of cinnamon, and 2 cloves. Sauté for a few seconds until aromatic.

4. 4.Cook the Chickpea Mixture

   Add the marinated chickpea mixture to the pressure cooker. Cook on medium flame for 5 minutes, stirring continuously, until the mixture is well combined and slightly cooked.

5. 5.Pressure Cook the Chickpeas

   Pour 2 cups of water into the cooker and mix well. Close the pressure cooker lid and cook for 10 minutes.

6. 6.Rest and Serve

   Turn off the flame and let the pressure release naturally for 10 minutes. Once the pressure is released, open the cooker, stir the chickpea curry, and serve hot.