Chickpea Curry

Add the oil directly to the pressure cooker and lightly fry the onion, ginger, garlic and tomato. Do this until the onions turn golden brown.

Add the turmeric, chilli and coriander powders to the onions and fry gently on a low heat taking care not to burn the spices. Burnt spices will change the flavour of the dish.

Add the chickpeas to this mixture and mix well. Salt can be added to your liking at this stage.

Add 2 cups of water to this mixture and close the lid of the pressure cooker and bring to high pressure on a high flame. Once it has reached high pressure, reduce the flame to medium, maintaining the pressure and cook for 15 minutes. This should soften the chickpeas but not make it mushy.

Turn off the flame and allow the pressure to come down naturally. Once the pressure has been released, open the lid carefully, tilting the lid away from you to allow any steam to escape.

Return to a small/medium flame and add the chicken masala mix and methi powders. Too much of either powders can make the curry taste bitter. Mix gently and sufficiently so as to combine the mixture as well as mashing the onion (which would already be in a mashable state due to the high pressure involved in cooking). Whilst doing this, take care not to mash the chickpeas. Cook for a further 3 mins with the lid open.

If you would like to thicken the sauce, carry on cooking the sauce over a small/medium flame with the lid off.

Serve with rice / cous cous/ naan / other savoury breads.