In every north indian house this recipe is common and one of the my favourite to have in dinner...
This recipe can be. made in 2 style only by adding 1 extra ingredients to enhance the overall taste of the curry...
The entire taste comes from the chickpeas if its not boiled nicely it will spoil it so don't overcook nor undercook it should be cooked enough to mash easily from your fingertips.
so lets dive into making the curry...
Preparation time:10 mins
Cook time 45 mins
To boil chickpeas:
2 cups chickpeas
1 cinnamon sticks
3-4 black pepperoni
1 tea bag (Optional)
salt to taste
5 cups of water.
2 tbsp olive oil or Pure ghee
1 tbsp ginger garlic paste
1 large onion pureed
2 tomatoes pureed or finely chopped
1 tbsp chole masale
1 tsp garam masala
1 tsp red chill powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
1 tbsp poppy seeds (make a paste (Optional)
1 tbsp coriander leaves finely chopped
1 tsp Amchur powder (Optional if you don't put chole masala)
Salt to taste
Boil the soaked chickpeas in the pressure cooker for about 15-20 mins. After 2-3 whistle switch to medium flame.
In the meanwhile take a pan and put oil bayleaves, cloves let it sputter for a 30 secs then add onion and ginger garlic paste, saute for about 1-2mins.
Add tomato and all the remaining spices, saute it for more 3-4 mins on medium flame. You will start getting nice promos of spices then finely add boiled chickpeas and give a good mix.
To enhance the taste of chole more add pure ghee 1 tsp and boil for 1- 2 mins on low flame.
Garnish it with fresh coriander leaves
There you go... have this delicious curry with Puri, bhatura, or just zeera rice.
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