Mummy's Magic Chole

Ingredients 

2 cups chickpeas

1.5 onion (medium size) finely chopped 

2 tomatoes (medium size) made into a paste 

Ginger paste 

Garlic paste 

Jeera 

Hing 

Haldi powder (1/2 tea spoon) 

Red chilli powder (1/2 tea spoon) 

Dhaniya Powder (2 tea spoons) 

Jeera Power (1 tea spoon) 

Garam Masala powder 

Tamarind paste 

Kasuri Methi - 2 tablespoons 

2 bay leaves 

3 cloves

2 small cardamom 

2 inch cinnamon stick 

Tea water (by boiling 2 tea spoons tea leaves) 

Homemade Chole Masala - 2 heaped teaspoon (see recipe at https://www.sanjeevkapoor.com/recipe/Chana-Masala.html) 

Chopped coriander leaves 

Salt - as per taste 

Oil 

Method 

- Soak chickpeas overnight. 

- Add bay leaves, cloves, cardamom, cinnamon and tea water and some salt. Pressure cook the chickpeas (4-5 whistles). 

- When the pressure cooker cools down, smash few spoons of chickpeas inside the cooker to help thicken the gravy. 

- Add oil in a kadhai, add hing and jeera follwed by chopped onions. Once the onions are little brown, add ginger and garlic paste, haldi powder, red chilli powder, dhaniya powder, jeera powder and kasuri methi. 

- Once the masala starts sticking to the pan, add tomato paste and fry for some more time. 

- Add the masala back to the chole in the pressure cooker and mix it well. 

- Pressure cook the mixture again for 4-5 whistles. 

- When the pressure cooker cools down, open and add the tamarind paste, garam masala and chopped coriander leaves. 

- Taste salt and adjust as needed.