– Dried Chickpeas – Water – Ghee – Red Onions – Ginger Paste – Garlic Paste – Fresh Tomato Puree – Ginger Juliennes – Chana Or Chole Masala
Soak chickpeas overnight. Sauté the ginger garlic paste and stir until fragrant. Then add the onions and sauté until golden brown.
Add the tomato puree and sauté again until the oil starts separating from the sauce. Add the chole masala spice blend and cook another minute.
Finally, add the drained chickpeas and water. Pressure cook on high for 25 minutes followed by a natural pressure release.
Mash some of the chickpeas. This will help thicken the sauce some and makes it a bit creamier too. Serve & enjoy!