This wasn't anywhere on the menu because chole would need puri and that would mean deep frying😄. It so happened that I had some chickpeas in the fridge. Even after using enough for some fresh salad and chaat, I had more left. I had boiled extra for some aquafaba. So, it had to be some yummy chole.
This is quite a simple recipe that I'm sharing with you. It's quick, easy and tastes perfect.
Ingredients:
chickpeas : 1/2 cup
onion : 2
ginger garlic paste : 2 tsp
tomato : 1
turmeric : 1/4 tsp
chilli powder : 2 tsp
cumin seeds : 2 tsp
green chillies : 2
cardamom : 1
bayleaf : 1
salt
garam masala : 1 tsp
asafoetida : 1/2 tsp
oil : 3-5 tbsp
chole masala : 1.5 tsp
coriander leaves : 2 tbsp
mint leaves : 1/2 tsp
Preparation:
Clean chickpeas.
Soak for 8-10 hours in 2 cups water.
After soaking you will have upto 3 times the quantity.
Drain water, clean and transfer the chickpeas to a pressure cooker.
Pressure cook the chickpeas with 1.5-2 cups water for 8-10 whistles.
Bring down the flame to low and cook it for another 10 more minutes. This will give you perfectly soft chickpeas. (If you want the chickpeas to be darker in your recipes, just add in one or two regular tea bags when you boil them.)
In a pan, heat 3 spoons of oil, add ginger garlic paste.
Saute and next add 1 roughly chopped onion and fry till the onions change colour and turn translucent.
Add roughly chopped tomato and cook till they are tender.
Bring the flame down to low add turmeric pwd, chilli pwd , salt.
Cook till the oil starts leaving the sides of the pan.
It is now ready.
Let it cool and then grind to a smooth paste.
In a cooking pot, heat 3 spoons oil, add in the cumin seeds, cardamom, bay leaf
After the cumin seeds splutter ,add asafoetida
Add split green chillies.Saute.
Add one finely chopped onion. Cook till it turns translucent.
Now, add the ground paste.
Mix it well.
Cook covered till it's done and oil leaves the pan. Stir in between
Add garam masala, chole masala and mix well. (In case you have run out of chole masala, try adding coriander powder and lemon juice. 3/4 th spoon of coriander pwd and 2 tsp lemon juice should work)
Add the boiled chickpeas with water . If you feel the water(aquafaba) is more, keep some aside and add later if the gravy is too thick.Mix well.
Cook covered for 10-15 mins on low heat . Add mint leaves, coriander leaves and give a final mix.
Enjoy the lovely thick chickpea gravy with some hot puffed puris or some kulcha.
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