Chickpeas(chole/kabuli chana)-250 gms(Soak it in normal water for 7-8 hours or overnight)
Chopped onion-4(medium) or 2 large
Tomato Puree(canned) or 2 large tomatoes puree
Garlic cloves(peeled)- 10
Chopped ginger – 2 inch
Whole garam masala(Bay leaves, green cardamom, cinnamon, star anise)
Cumin seeds-1 tsp
Turmeric powder-1/2 tsp
Red chilli powder-1 to 1.5 tsp
Coriander powder-1/2 tsp
Garam masala powder-1/2 tsp
Salt to taste or 1.5 tsp
Chole masala(any brand)-1.5 tsp
Cooking oil-5 tbsp
Coriander leaves-1/3 cup
Put the ginger, garlic and onion in the grinding jar and grind it into smooth paste(Add little water if needed).
When paste has become smooth, take it out from the jar.
Heat oil in a pressure cooker pan, add whole garam masala and cumin seeds.
Fry it for few seconds on medium flame and then reduce the flame to low. Add turmeric powder and red chilli powder, mix it and cook it for few seconds on low flame.
Add ginger, garlic and onion paste, cover the lid(without whistle) and cook it for one minute on medium flame.
Put coriander powder and chole masala, mix it properly.
Cover the lid(without whistle) and cook it for 1/2 minute on medium flame. Add tomato puree, cover the lid(without whistle) and cook it for one minute on medium flame.
Add soaked chickpeas, mix it and cover the pan, cook it for a minute on low flame.
Put 3 cups of water, garam masala and salt, stir it well and close the lid of pressure cooker properly.
Cook it for 5 – 7 whistles on low-medium flame.
After 5 whistles, turn off the flame and let the pressure cooker cool down completely.
Open it carefully and add coriander leaves, mix it well.
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