Kundan Kaliya

Drain the soaked chickpeas and cook in an instant pot or a pressure cooker with 1 tsp salt and enough water to cover. If using a pressure cooker, seal the lid and bring the pot to full pressure until the first whistle releases steam. Then turn the heat to medium-low and cook for 10-15 minutes or three whistles. Allow the pressure to release completely before taking off the lid. Scoop out the chickpeas into a bowl with a ladle or a slotted spoon and reserve the liquid. Omit this step if using canned chickpeas.

Add the cauliflower florets to the reserved chickpea water and cook uncovered over medium heat for 5 minutes. (If using canned chickpeas, boil the cauliflower in plain water or vegetable stock). Strain and reserve the water for later to thin the gravy.

Add the onions to food processor or blender and grind to a coarse paste.

Heat the ghee in a heavy bottom kadhai or a skillet. Add the green cardamom, mace, black cardamom, cinnamon, peppercorns, and cloves. Sizzle the whole spices on medium heat for about a minute or until aromatic.

Add the ginger-garlic juice and sauté for a minute while stirring continuously, until the raw smells of ginger and garlic change to a rich alliaceous aroma. Add the onion paste, and the remaining 1 tsp salt, and cook for 7 to 8 minutes on medium-low heat while occasionally stirring, till the onion paste turns a light caramel color.

Reduce the heat to low and stir in the yogurt. Simmer for 5 minutes, stirring continuously.

Add the turmeric and the red and yellow (if using) chili powder. Stir and cook on medium heat for a minute, then add 2 cups of the reserved water. Cover and simmer for 10 minutes.

Add the chickpeas and cauliflower, along with the saffron-infused milk. Adjust the seasoning and simmer for 10 minutes to finish. Ladle the kundan kaliya into a serving bowl, squeeze some lime juice, and garnish with dill or fresh mint before serving warm with rice or dal pulao (lentil and rice pilaf).