Chole

Chole is a popular North Indian curry. It is a tomato and onion based chickpeas curry. It is tastes best when served with bhature, puri or kulcha.

Measurement: 1 Cup = 180 ml
Serves: 4 to 6
Ingredients:

1. Chickpeas (Kabuli Chana) – 1 1/2 cup
2. Onion (chopped) – 3 – 4 medium
3. Tomato (slightly pureed) – 2 medium
4. Cloves – 2-3
5. Bayleaf – 1
6. Cardamom – 2
7. Cinnamon – 1″ 2 sticks
8. Cumin seeds – 1/4 tsp
9. Ginger (grated) – 1/2 tsp
10. Garlic (crushed/paste) – 1 tsp
11. Green chilly (chopped) – 1
12. Turmeric powder – 1/8 tsp
13. Chilly powder – 1/3 tsp
14. Kashmiri mirchi powder – 1/4 tsp
15. Corriander powder – 1/4 tsp
16. Chhole masala – 1 tsp
17. Kitchen King masala – 1/2 tsp
18. Garam masala – 1/4 tsp (optional)
19. Kasuri methi – 1/4 tsp
20. Oil – 1 tbsp
21. Vanaspati ghee – 1 tbsp
22. Corriander leaves – for garnishing
23. Baking soda – a pinch
24. Sugar – 1/2 tsp
25. Salt to taste

Procedure:

• Soak chickpeas at least for 8 hrs.
• Pressure cook by adding 1 cinnamon stick, salt and baking soda till 4 – 5 whistles.
• Heat oil in a kadai, add ghee to it.
• Add cloves, bayleaf, cinnamon and cardamom, fry till they give out aroma.
• Add cumin seeds and before they crackle, add onion.
• Fry onion till golden brown.
• Add ginger, garlic and green chilly, stir fry for 15 seconds.
• Add ingredients numbering 12 to 18, stir fry for 5 second.
• Add tomato puree and mix well.
• Cook for 2 – 3 min.
• Add boiled peas and water as per your requirement.
• Add sugar, salt and kasuri methi.
• Stir well and simmer for 5 min.
• Garnish with corriander leaves.
• Serve hot with bhature/puri/kulcha/phulka/rice.

Tip:

• If you want chickpeas to get brown colour, then add tea leaves by tying them in small piece of muslin cloth.
• You may add 2 tbsp mashed chickpeas to the preparation.