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.
