Chole

Ingredients

Chickpeas – 250 gm

Tea bag – 1

Onion – 3

Tomato – 2 medium

Ginger garlic paste – 2 tsp

Kashmiri chilli powder – 1 ½ tsp

Turmeric powder – ½ tsp

Cumin powder – ½ tsp

Coriander powder – 1 tbs

Garam masala – 1 tsp

Chole masala – 1 tbs

salt

Coriander leaves

Oil/ghee

To serve

Sliced onions

lemon wedges

Method

• Wash and soak chana/ chickpea for 7-8 hours or overnight.
• Pressure cook chana  by adding enough water and  tea bag  for 4-5 whistles or until it’s cooked well.( Tea bag gives a nice colour to the dish)
• When the pressure releases discard the tea bag.
• In a pan add some oil and saute the finely chopped onions until it’s brown.
• Add ginger garlic paste and fry until the raw smell goes.
• Add the spice powders (except garam masala) with a few sprinkle of water and cook until raw smell goes.( sprinkling water to  avoid the masala burning )
• Add tomatoes and cover and cook until it’s mashed.
• Allow it to cool down for a little bit and then blend it in a blender by adding 3 tbs of cooked chickpea  to a paste. ( you can skip this step if u want , but this gives thickness to the gravy )
• In another pan add some oil/ghee and add the  ground paste. Rinse the blender with some warm water and add it to the gravy  and adjust the consistency.
• Add the cooked chana/chickpea from the cooker to the gravy.
• Let the gravy boil for 10 mins.
• Add garam masala and let it boil for another 4-5 minutes.
•  Remove from fire and add finely chopped coriander leaves.

Serve with sliced/chopped onions and lemon wedges on the side. Curry tastes better with freshly chopped onions and dash of lemon juice, It's highly reccomended !

 Enjoy with poori/roti/naan or rice.