Authentic North Indian Chhola Curry (Chickpea Curry)

Soak chickpeas overnight or for at least 6–8 hours. Drain and wash before cooking. Add chickpeas to a pressure cooker with 2 cups of water and a little salt. Cook for 6–7 whistles or until soft.

Heat oil in a pan, add cumin seeds & bay leaf. Allow to crackle.   Add onions and sauté until golden brown.   Mix ginger-garlic paste and cook until raw smell fades.  Add tomato puree, turmeric, red chilli, coriander powder, cumin powder & chhola masala. Cook until oil separates.

Add boiled chickpeas with stock water, mix well and simmer 10–12 minutes. Add garam masala, mix and simmer 2 more minutes.  Garnish with fresh coriander leaves and serve hot.