White Chickpea Curry

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Ingredients:

• 2 cups of white chickpeas, soaked overnight (If you used tinned chickpeas, drain the liquid instead of soaking)
• 1 small, chopped onion
• 2 chopped tomatoes
• 2 Tbsp cooking oil.
• 1 tsp panchphoron
• 1 tsp sugar
• 2 Tbsp desiccated coconut
• 1 Tbsp garam masala
• 1 Tbsp mayonnaise
• 1 Tbsp tomato sauce
• 2 Tbsp corn flour (washed and dried)
• Fresh dhania leaves (washed and dried) for garnishing
• 1 tsp chili powder
• ½ tsp turmeric powder
• Salt to taste
• 1 tsp roasted dhania
• 2 Tbsp Jeera powder
• Paste of ginger, garlic, green chillies and fresh basil leaves

Method:

• Pour the oil and panchphoron into a pressure cooker at medium temperature.
• Add the onion and tomatoes when the oil is hot.
• Fry for 5-6 minutes until it’s soft.
• Add the chickpeas and coconut. Fry for 2-3 minutes.
• Add the ginger mixture and stir thoroughly
• Add the following one at a time, remembering to stir thoroughly each time: chili, turmeric and dhania powder
• Add the mayonnaise, tomato sauce and cornflour.
• Stir and add 2-3 cups of water.
• Switch off the stove when the pressure cooker starts whistling.
• Do not open until the it’s cool.
• Add the garam masala before serving with roti, puri or parratha