Chole | Chickpea Curry

• Prep Time: 10 Mins
• Cook Time: 30 Mins
• Soaking Time: Overnight
• Servings: 4 

Ingredients:

• Kabuli chana /chickpeas - 1 cup
• Oil - 4 tbsp
• Onion (chopped) - 1
• Tomato - 2
• Clove - 4 pieces
• Cinnamon - 1 inch
• Bay leaf - 1
• Chilli powder - 2 tsp
• Garam masala - 1/2 tsp
• Jeera/cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Aamchur/ dry mango powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Ginger - 1 inch
• Garlic - 3 cloves
• Kasuri methi - 1 tbsp
• Salt - as per taste
• Coriander leaves - 2 tbsp

Preparation:

1. Soak the chana in sufficient water overnight.

2. Drain the water of soaked chana.

3. Add the chana along with 1/2 tsp salt and 3 cups of water to a pressure cooker. Cook till 5-6 whistles.

4. Take a kadai, add 1 tbsp of oil, crushed ginger - garlic, chopped onions and saute till onion turns translucent.

5. Now add tomatoes, saute till tomatoes becomes soft.

Switch off the stove and allow the mixture to cool completely.

6. Grind the mixture in a mixer and make a thick paste.

7. In a kadai, add 3 tbsp of oil, cloves, cinnamon and bayleaf.

8. Add the ground paste, chilli powder, jeera powder, garam masala, aamchur powder, coriander powder, turmeric powder, salt and cook till the oil separates from masala.

9. Add pressure cooked chana and mix well.

10. Cover and cook for 10-15 minutes in low-medium flame untill it reaches thick gravy consistancy.

11. Add kasuri methi, mix well.

12. Garnish with chopped coriander leaves. 

Serve hot chole with poori/ chapathi/ roti/ kulcha and sliced onion-cucumber salad.

Enjoyy!!!