A classic punjabi delicacy curry recipe made with soaked chickpeas and blend of spices. the recipe is unique and flavourful as it made with freshly grounded spices and ginger julienne. it tastes amazing as a side dish to Rice. 


  • 2 cup chickpeas

  • salt As required

  • 4 clove

  • 2 teaspoon cumin

  • 1 tablespoon coriander powder

  • 1 tablespoon dried pomegranate seeds

  • 1 teaspoon black pepper

  • 2 green chilli

  • 1 teaspoon ground spices powder

  • 2 tablespoon coriander powder

  • 4 tablespoon vegetable oil

  • 1 black cardamom

  • 2 small onion

  • 2 tablespoon ghee

  • 1 inch ginger

  • water As required

  • 1 tablespoon dry mango powder

  • 2 cinnamon stick


  • Step 1

           To begin with, add chickpeas in a bowl and add water in it. Soak the chickpeas overnight and drain the water. Now, chop the               onion into thin slices.

  • Step 2
           Then, keep a frying pan over medium flame, add pomegranate seeds and cumin to it. Dry roast them and transfer them                     into a mixer jar, grind into a fine powder.
  • Step 3

          Keep a pressure cooker over medium flame and add enough water to it. Then add chickpeas, salt, cinnamon stick, cardamom            and cloves. Cover the cooker with lid and pressure cook for 15 to 20 minute. Then turn the flame off and let the steam                        release itself.

  • Step 4

         From the prepared chickpea mixture, drain and separate the liquid and reserve it. To the remaining mixture add salt,                           pomegranate powder, mango powder, coriander, pepper and ground spices. Mix well and make sure the chickpeas are well               coated with all the spices.

  • Step 5

          Top it up with ginger and green chilies. Mix again. Now, put a non stick pan on medium heat and add ghee and vegetable oil              to it. Pour this ghee mixture over the chickpea mixture and top it up with the retained liquid. Mix and combine well.

  • Step 6

         Now put the pressure cooker with chickpea mixture over medium flame and cook until the moisture in the mixture dries out             and the oil starts to separate from the other contents of the mixture. Once done, garnish with chopped onion and serve hot!

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