Recipe by Bharti Agrawal
Type of Meal: Party, Lunch, Dinner; Type of Dish: Side Dishes, Gravies, Curries
Top Review by Abi Fae
This had a wonderful flavor! Some of the directions were a bit difficult, but I've cooked enough Indian food before to follow it. I don't have a pressure cooker, and I had to use canned chickpeas, but otherwise followed the recipe as is. I made this with a friend, and she added salt to hers, but I thought it was great as it was. We made the Bhatura to serve it on.
- 2 cups chickpeas (soak overnight in plenty of water)
- 1 teaspoon tea (tied into a small muslin cloth to form a pouch)
- 1 bay leaf
- 1 -1 1⁄2 tomatoes, chopped
- 1 medium red onion, chopped
- 1 -2 garlic clove, chopped
- chopped ginger (depending upon the taste)
- 2 whole green chilies
- 1 cinnamon stick
- 1 whole big cardamom
- 3 -4 cloves
- 1⁄2 whole nutmeg (jaifal)
- 6 -7 whole black peppercorns
- 1⁄2 teaspoon garam masala
- 1 teaspoon coriander powder
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon cumin seed
- 2 tablespoons oil
Directions See How It's Made
- Preparation of paste:.
- Grind onion, ginger, garlic, cinnamon, cardamom, nutmeg (jaifal), green chillies, mace (javitri), chopped ginger and black pepper in hand mixer (or in mixy). Grind it properly.
- Add oil in a heavy pan.
- Add cumin seeds and mixer from mixy jar into oil.
- Add turmeric powder, chili powder,salt and coriander powder.
- Mix it very well, and stir till oil separates.
- Add chole, bay leaf and tea pouch in pressure cooker for 4-5 whistles.
- Add chopped tomatoes in prepared paste ans cook until oil separates.
- Now add this paste into cooked chole.
- Close the pressure cooker again for 1 whistles.
- Sprinkle garam masala on top of it.
- Serve it hot with puri,roti or with bhatura.
- Note :- Before severing garnish it with coriander leaves.