Channa Tikka Masala

1: Wash and soak the chickpeas for 6-8 hours (preferably overnight) and strain them.

2: To a pressure cooker, add the chickpeas, water, and salt.

3: Pressure cook the chickpeas for 6 whistles and take it off the flame.

4: Let the pressure reduce gradually.

5: In another pan, add oil and heat it up.

6: Add ginger, garlic, and onions. Sauté till the onions turn light brown.

7: Add the tomato puree and masala powders. Mix well.

8: Add water, mix well, bring to a boil, and lower the flame.

9: Cover and cook the tomato puree for 5 minutes.

10: Add the boiled chickpeas, mix well.

11: Season the mixture.

12: Finally, add coconut milk and coriander leaves. Mix well.

13: Take it off the flame. Garnish with coriander leaves and serve hot with rice.