To start making the Punjabi Black Chickpea Curry recipe, initially wash the chickpeas with water a few instances after which soak it in consuming water for no less than eight hours or in a single day. Shut with a lid and put aside.
Subsequent, take the chickpeas together with the water used for soaking in a force cooker, upload half teaspoon salt, some extra water if required and shut the cooker.
Drive prepare dinner for roughly eight to 10 whistles, transfer off the warmth and let the force unencumber naturally.
As soon as it’s carried out, open the cooker and pressure the chickpeas. Additionally reserve the water in a bowl.
Warmth oil in the similar force cooker. Make sure to have wiped off the water earlier than including oil into the cooker.
Upload cumin seeds and saute it for roughly 10 seconds. After 10 seconds, upload onions and prepare dinner until the onions grow to be cushy and translucent.
Subsequent, upload the ginger garlic paste and let it prepare dinner for roughly 2 mins.
Subsequent, upload salt, purple chilli powder, tomato puree and prepare dinner for a couple of mins on medium flame, until oil begins isolating. This may take about three to four mins.
After three to four mins, upload garam masala, coriander leaves and the cooked chickpeas. Combine neatly after which after all upload some extra water.
Shut the lid of the force cooker and force prepare dinner for two whistles. As soon as it’s carried out, transfer off the warmth and serve sizzling.
Serve Punjabi Black Chickpea Curry together with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal. You’ll additionally pack the similar meal for your lunch field.