Also known as chickpea curry.
Who doesn't love chole? Spicy and full of flavor, with bhatura, it makes a wholesome meal.
Chole is made with white chickpeas or garbanzo beans and a variety of masalas, which are combined to make your mouth water.
This recipe serves 5-6 people.
Ingredients:
1 1/2 cups dry chick peas
1 chopped onion
3 - 4 tomatoes blended
4 - 5 tbsps of ghee
2 inch ginger
5 - 6 garlic cloves
1 tbsp dry anardana (pomegranate) or anardana powder
2 tbsps homemade chole masala or store bought masala
2 bay leaves
2-3 dry slices of amchur (mango)
2 big black cardamom
2 inch cinnamon stick
5 - 6 cloves
2 - 3 black tea bags
1 tbsp coriander and cumin powder
1 tbsp red chili powder (can add according to your spice level)
1/2 tsp baking soda
Method:
In an instant pot or pressure cooker, add chickpeas with 3 cups of water, 1 1/2 tsp of salt, bay leaves, cinnamon stick, cloves, amchur, tea bags, and baking soda.
Cook until chickpeas are tender. Discard tea bags and the masalas. Adding them in first place brings out the tangy taste and the dark color of chole. Drain the water from chole and keep it aside.
In a heavy bottom pan, add ghee.
Blend onion and anardana. Fry until aromatic.
Add ginger-garlic paste. Fry for 2-3 minutes.
Add chole masala, coriander-cumin powder, and red chili powder to taste.
Fry for 2 minutes on low heat.
Add tomato puree.
Cover and cook until the ghee separates.
Add cooked chickpeas and simmer for another 5 minutes.
Then, add drained water to bring to the consistency you like.
To garnish, add julienned ginger and green chilies.
Serve with bhatura, or bread of choice.
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