Chole Masala/Chickpeas Curry

Prep Time: 5min

Cook Time: 25min
Total Time: 30min
Yield: 3-4 Servings

Ingredients

1 Cup Boiled Chickpeas
1 Medium Sized Onion, finely chopped
1 Small Sized Tomato, chopped
1 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
3/4 Tspn Gingergarlic Paste
1 Tspn Chole Masala
Salt to Taste
3/4 Cup + 3 Tblspn Water or add as needed
1 Tblspn Cilantro(Kothmir) Leaves
1 Tblspn Oil

Directions

• For boiled chickpeas; soak 3/4 cup chickpeas in water overnight & drain. Add salt, soaked chickpeas, water as needed (chickpeas must be completely immersed in water) in a pressure cooker & close the lid. Pressure cook for 4-5 whistles on a medium flame. Turn off the flame & let the pressure release naturally. Open the lid & drain water completely. Keep aside.
• Blend 1/4th cup of boiled chickpeas with 2 tablespoons of water in a blender jar to a smooth paste & keep aside.
• Heat oil in a wide pan on a medium flame; add chopped onion & fry until they turn translucent.
• Add gingergarlic paste & saute for a minute. Now add red chilli powder, turmeric powder, salt, chole masala & saute for another minute. Now add chopped tomato & cook for another 2-3 minutes or until tomatoes turn soft & mushy.

• Add 3/4th cup boiled chickpeas, 3/4th cup water, boiled chickpeas paste & mix everything well. 

• Cook for 10-12 minutes & turn off the flame. Garnish with cilantro leaves. 
• Serve with tandoori roti or poori.

Note: You can prepare boiled chickpeas in advance. Store remaining boiled chickpeas in an airtight container & stays fresh for 2 days when refrigerated.