- 1 cup kabuli channa/chickpeas soaked overnight
- 1 large tomato
- 2 large onions
- 2 green chillies slit
- 1 tsp. ginger grated
- 1 tsp. garlic crushed
- Cumin seeds
- 1 1/2 tbsp. chopped coriander/cilantro leaves
- 2 tsps Chole masala ( available in Indian stores)
- 1 tsp. red chilli powder
- 1 tsp. coriander powder
- turmeric powder(optional)
- pepperpowder (optional)
- salt to taste
- Fenugreek (Methi) Powder
- Tomato ketchup or puree
- Soak chole in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs. Leave a tea bag in it to add to the rich color ( optional). Soda could be added for adding volume to the chana.
- Pressure cook chole with 1/3 tsp turmeric, water and salt upto 3 whistles. Drain the chole; but, reserve the liquid
- Heat oil in a deep saucepan and add cumin seeds.
- When the cumin seeds splutter, add ginger-garlic paste and 2 split green chillies. Saute them.
- Add chopped onion to it and saute till they are brown.
- Add the onion-tomato-chana paste and stir them.
- Mix all the masala powders to it and saute for a minute.
- When the mixture is cooked, add some reserve water and bring to a boil.
- Add the chole to the mixture and mix gently so that chole are properly coated in the mixture
- Put more reserved water depending on the gravy you need, check and adjust the seasoning.
- Simmer the stove and cook covered for 5-6 minutes. Finally add some fenugreek/methi powder and take mixture off the stove.
- Garnish it with cilantro leaves
Serve it with bhature, puri or chapatti with sliced onion and lemon by the side!
Recipe for Bature follows in my next blog:-). http://tastebuds4experiments.blogspot.com/2009/08/bhatura.html