Instructions

1. Wash the chickpeas and soak it for 1-4 hours.
2. In a pressure cooker add 6 cups water, salt, and chickpeas, and cook for 15-20 minutes or until it cooks well. Set aside.
3. In a pan add oil and cook dry red chili, garlic, ginger, bay leaves and onion until onion is lightly brown.
4. Add turmeric, coriander powder, black pepper, paprika, cayenne and salt to taste.
5. Then, add tomato and cook it on medium heat for some time. When you get a nice gravy, add the table cream and plain yogurt and cook again for some other time until the sauce separates oil on edges of the pot.
6. Now, add the boiled chickpeas and mix well then cook for 15 -20 minutes on low heat .
7. Final touch, sprinkle some chopped coriander and serve.