Step-by-Step Instructions

1. 1.Prepare Chickpeas for Cooking

   Take 2 cups of chickpeas, soaked overnight. Remove a handful for pakoras. Add more water to the pressure cooker, ensuring chickpeas are covered. Add 1 tsp of salt and 2 black cardamom pods. Cook in the pressure cooker until done (approximately 6 whistles).

2. 2.Chop Onions for Masala

   Roughly chop 4 onions for the chickpea curry masala. This quantity is double what's needed for the curry, allowing half to be saved for future meals.

3. 3.Sauté Spices and Onions

   Heat 4-5 tbsp of rapeseed oil in a pan. Add 1 tsp of cumin seeds and 1 tsp of carom seeds (ajwain). Let them sizzle and release their flavor. Add all chopped onions.

4. 4.Cook Onions

   Cook the onions on medium heat for 8-10 minutes until they soften and turn light golden.

5. 5.Add Ginger, Garlic, and Tomatoes

   Add 4-6 minced garlic cloves and a good piece of minced ginger to the cooked onions. Cook for 1 minute. Add 1 tin (400g) of chopped tomatoes.

6. 6.Simmer Tomato Masala

   Mix well. Add a splash of water, cover, and cook on medium-low heat for 10-15 minutes until the tomatoes are well cooked and the oil starts to separate.

7. 7.Add Dry Spices

   Add 2 tsp of turmeric, 2 tsp of chili powder, 4 tsp of coriander powder, and 2 tsp of garam masala to the masala. Mix thoroughly.

8. 8.Portion Masala (Optional)

   Remove half of the prepared masala and store it in a container for future use (can be refrigerated for a few days or frozen).

9. 9.Combine Chickpeas and Masala

   Open the pressure cooker (after releasing steam). The chickpeas should be beautifully cooked. Add the cooked chickpeas (with their cooking liquid) to the masala in the pan.

10. 10.Adjust Consistency and Remove Cardamom

    Add more boiling water to achieve desired curry consistency. Remove the black cardamom pods as they have released their flavor.

11. 11.Mash Chickpeas and Simmer Curry

    Use a potato masher to slightly mash some of the chickpeas directly in the pan. This will help thicken the curry. Cook on medium heat for 30 minutes.

12. 12.Stir and Continue Simmering

    After 15 minutes of simmering, stir the curry. Cover and cook for another 15 minutes.

13. 13.Prepare Chapati Dough

    Take a sufficient amount of atta/chapati flour in a large plate. Gradually add water and knead until a soft dough forms. Cover and let it rest for a few hours.

14. 14.Prepare Cucumber and Onion Salad

    Chop 2 cucumbers and thinly slice 1 red onion. Place them in a bowl.

15. 15.Season Salad

    Add a little bit of chili powder, a little bit of salt, and plenty of lemon juice to the chopped cucumber and onion. Mix well and let it sit to allow flavors to meld.

16. 16.Garnish Chickpea Curry

    Garnish the finished chickpea curry with fresh coriander.

17. 17.Chop Onions for Paneer

    Roughly chop 2 red onions for the paneer dish.

18. 18.Sauté Paneer Masala Base

    Heat 2 tbsp of rapeseed oil in a pan. Add 1 tsp of mustard seeds and let them pop. Add the chopped red onions and sauté for 5-6 minutes on medium heat until softened.

19. 19.Cook Cumin Rice

    Add 1 cup of washed rice to 2 cups of boiling water. Add 1 tbsp of cumin seeds. Cook until rice is tender and fluffy.

20. 20.Add Spinach to Onions

    Add 1 packet of finely chopped spinach to the sautéed onions.

21. 21.Season and Wilt Spinach

    Add salt and chili powder to taste. Cover the pan and let the spinach wilt down for 5 minutes.

22. 22.Drain Rice and Prepare Paneer

    Drain the cooked cumin rice. Crumble 450g of paneer.

23. 23.Combine Paneer and Spinach

    Add the crumbled paneer to the wilted spinach and onions. Add a little bit of turmeric. Cook on high heat for 4 minutes, stirring constantly, until excess moisture evaporates.

24. 24.Prepare Boondi Raita

    In a bowl, combine gram flour balls (boondi) with yogurt. Add salt to taste and ground cumin. Mix well.

25. 25.Prepare Pakora Batter

    Roughly blitz the handful of soaked (uncooked) chickpeas with a few drops of water in a blender. Transfer to a bowl. Add 2 thinly sliced red onions, 1/2 tsp salt, 1/2 tsp chili powder, 1/2 tsp chaat masala, 1 tsp cumin, and a little gram flour to bind. Add a few more drops of water if needed to form a thick batter.

26. 26.Fry Pakoras

    Heat oil in a karahi (wok) for deep frying. Drop small portions of the pakora batter into the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels.

27. 27.Cook Chapatis

    Take a small portion of the chapati dough, roll it into a ball, dust with flour, and roll out thinly. Cook on a hot tawa (griddle) until golden brown spots appear on both sides.

28. 28.Finish Chapatis

    Brush the cooked chapatis with ghee and place them in a casserole dish lined with a cloth to keep them warm and soft.

29. 29.Fry Papadams

    Fry papadams in the remaining hot oil for a few seconds on each side until crispy. Remove and drain.