Ingredients:
Chole (Chickpeas)
2 cups of Kabuli chana or Chickpeas (small size)
6cups of Water
3-4 slices of dried Amla
1½ tbsp Tea Leaves
Salt– To taste
1½ tsp Baking Soda
For Chole Masala
3-4 Dry red chillies
1-2 Bayleaf
6tbsp Coriander seeds
3tbsp Cumin
10-12 Peppercorn
7-8 Cloves
7-8 Cardamom
A small piece of Mace
Cinnamon (1inch)¼
Nutmeg3
Black cardamom
2tsp Ajwain
2tbsp Kasoorimethi (dried)
4tbsp Anardana Powder
2½ tbsp Amchur powder
For Wet Masala
½ cup Oil
½ tsp Heeng (asafoetida)
2tsp Garlic chopped
1tbsp Ginger chopped
2 green chillies Slit
½ cup Onion chopped
½ tsp Turmeric
¾ tsp Kashmiri chilli powder
3tbspChole Masala
A dash of Water
¾ cup Tomatoes (freshly pureed)
Black salt–to taste
Salt–to taste
2tbsp Tamarind Water
For Tempering
1tbsp Oil
1tsp Kashmiri chilli powder
For Garnish
Boiled Potato diced
Paneer Cubes
Pickled Chilli Onion Rings
Method:
For Chole Masala
Dry roast all the spices, grind them into a powder and mix them together.
For Boiling Chole
Soak the chole overnight. Drain the water, add fresh water (6 cups) and place them in the cooker. Separately boil the tea leaves in 2cups of water for 2mins, strain and add the tea water in the pressure cooker along with salt, baking soda and a few dried amla slices. Allow the cooker to whistle 6-7 timeson medium flame. Once done, remove from heat and keep aside.
For Wet Masala
Heat oil in an iron kadai, add heeng and then add onion and brown them.Add ginger, garlic and chillies. Add turmeric, chilli powder and coriander powder.Now add the chole masala and cook it.Stir the masala occasionally till it releases oil, and then add the boiled chole. Continue cooking the chole in the masala, without adding any water. Once tempered, they will release oil. Gently mash some of the cholewith a spatula. It will help make the curry thicker.Add amchur and a dash of tamarind water, salt, black salt and water to the chole mixture.Allow it to boil and thicken up the chickpea stew. Check and adjust the seasoning, add diced potato, paneer and chopped coriander to the curry.
For Final Tempering
Separately heat ghee and add chilli powder. Add it to the chole and serve hot.
