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
- 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.