I got this recipe from my MIL who is an expert cook in North Indian dishes. It was tasting so yummy and we all loved it.
- 1 cup Kabuli channa (Chick peas/Garbanzo beans)
- 2 medium size onions (chopped as cubes)
- 1 inch Ginger (skin peeled)
- 3-4 Garlic pods
- 1 tsp Red chilli powder
- 1 tbsp Punjabi chole masala
- 1 tbsp Amchur powder
- 2 tsp Kasuri methi (dried fenugreek leaves)
- 2 tbsp Coriander leaves
- 1/2 cup Oil
- As per taste Salt
1) Wash and soak the Kabuli channa (chole) overnight.
2) Next day pressure cook for 3 whistles and after it cools down open the lid and add few salt and pressure cook again for 1 whistle. Chole needs to be cooked soft also should hold its shape.
3) Grind Onion, ginger and garlic to fine paste in a mixer.
4) Heat oil in a kadai and add this paste and mix well with little salt.
5) After raw smell goes off, onion paste will turn light brown and leaves oil, add punjabi chole masala and red chilli powder. Mix well, as masala needs to blend with onion mixture.
6) Add salt and cooked chole with water to this masala. Let it cook in medium flame for 10-15 mins.
7) The gravy will start thickening, at this stage add Amchur powder and let it cook for 5 more minutes.
8) Add kasuri methi and coriander leaves and switch off the flame.
1) As we are not adding tomatoes, you can add more amchur powder to get the sour taste. In case you prefer to add tomato, you can grind one tomato separately and add after roasting onion mixture. Roast it nicely before adding chole masala.
2) I have added 1/2 tsp of sugar to enhance the taste of chole and is optional.