Ingredients:
- 4-5 tbsp oil
- 2 Bay leaf
- Paste of 2 – 3 medium onions
- 3 peeled tomatoes paste/we can use 4 tbsp tomato puree available in market
- 1 tsp garlic paste and 1 tsp ginger Paste (we can use the ginger garlic paste available in the market)
- 2 green chillies,
- ginger Juliennes
- 1/2 tea spoon Ajwain
- 1 table spoon Anardaana powder
- 2 Green Cardamom Crushed
- Clove 4 to 5
- 1tsp red Chili powder (Kashmiri if not available then any good red coloured chilli powder)
- 2 tsp of Chole Masala
- 1 tsp of Jeera Powder
- 2 tsp Ground Coriander
- 1 tsp Whole Cumin
- 1/2 tsp turmeric powder
- 1 tbsp Anardaana Powder
- 200gm Chickpeas
Preparation:
Soak Chole in water overnight or for about 6 hr. and add salt while soaking.
Boil Chole in Pressure cooker, add dried India Gooseberry 1 to 2 (Gooseberry gives the color to the Chole), 2 tea bags, salt to taste and enough water and pressure cooker it for about 20 minutes or till fully done.
once the chole are boiled remove the tea bags and gooseberries and reserve the drained water from boiled chickpea for cooking.
Take a Karhai/Wok pore oil about 4-5 tablespoon to heat add Bay leaf and whole Cumin once it starts crackling add Green Cardamom and Clove .
Add Ginger Garlic paste and sauté till the paste is golden.
Add 2 green chillies and Onions paste and once the mix leave the oil from sides add Anardaana powder and tomatoes paste and sauté it again for 10 minutes till the mix leaves oil.
Add Red Chilli powder, 2 tsp of Chole Masala, Jeera Powder to the paste and little salt.
Add boiled chole, the reserved Water, salt and half of the coriander leaves. Simmer, uncovered until the liquid has been absorbed.
Make Tempering with oil, Ajwain, Ginger Juliennes and add to cooked Chole.
Serve it with Bhature or Rice.
Total Cooking time: 45- 60 minutes
Serves: 6 people
