Punjabi Chikkad Chole (Sticky Chickpea Curry)

Steps

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1. 1
   Add the overnight-soaked chickpeas and cubed potato to a pressure cooker, along with a muslin spice pouch containing bay leaf, cinnamon, black cardamom and cloves.
   ▶ ≈1:27
2. 2
   Add water until it sits about an inch above the chickpeas, close the lid and cook on medium heat for about 15 minutes (2-3 whistles), then let the pressure release naturally.
   ▶ ≈2:11
3. 3
   Open the cooker, check that the potato and chickpeas are fully cooked, discard the spice pouch, then remove the boiled potato and a small handful of chickpeas to cool down.
   ▶ ≈2:41
4. 4
   Once cooled, blend the reserved potato and chickpeas with garlic, ginger, green chilli, coriander stems and curd into a completely smooth paste.
   ▶ ≈3:18
5. 5
   Heat mustard oil in a kadhai until smoking, lower the heat and add cumin seeds, hing and chopped onions, then cook on high heat until light golden brown.
   ▶ ≈4:42
6. 6
   Lower the heat, stir in the blended paste, then add the chana masala and salt. Cook on high heat, stirring until the masala no longer sticks to the pan and darkens in color.
   ▶ ≈5:50
7. 7
   Add the boiled chickpeas along with their cooking water, stir well and bring to a boil. Continue cooking on high heat for 7-8 minutes until thickened, adjust seasoning, then turn off the heat.
   ▶ ≈6:40
8. 8
   In a separate pan, heat ghee and add carom seeds, hing, kasuri methi, slit green chillies, julienned ginger and Kashmiri red chilli powder. Once fragrant, pour this tempering directly over the curry and mix well.
   ▶ ≈7:46
9. 9
   Finish with fresh chopped coriander, mix, and serve hot with kulcha, bhature or puri.
   ▶ ≈8:53