I believe sharing is caring, unless it's your super secret sauce that fetches you your bread and butter. Since the latter does not apply to me --Not for this one-- so this recipe is up for grabs. Why? Because it works like a charm; it is easy to make; and it is delicious! Chole has many versions. This recipe goes way back to 2006. I vaguely recall making note of it from a UAE magazine where different noted restaurant chefs would give their signature recipes. Each recipe had perforations around it. This made cutting and saving the recipes easy. Coming back to this dish, it has never let me down. If it has worked for me, it won't let you down too. Do give it a go!
250 grams of chickpeas soaked overnight and pressure cooked with about 2-3 whistles.(Save the chickpea water to add later)
2 tbsp vegetable oil
1 large onion sliced
2 bay leaves
3-4 green cardamoms crushed
2 tbsps coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4th tsp turmeric powder
2 tsp garam masala
1” piece ginger julienned
A handful of coriander leaves chopped fine
Grind to a Paste:
1 large onion and 2 medium sized tomatoes.
Add 2 tbsps of garlic paste and 1 tbsp ginger paste to this paste and blend again.
- In a wok heat 2-3 tbsps of oil
- Add the whole spices to the hot oil and sauté till it releases aroma
- Now add the sliced onion and sauté till light golden
- Time to add in the ground paste. keep stirring till fat separates from the paste
- Throw in the spice powders and fry for about 5 minutes
- Add in the cooked chickpeas, Mash a few of them to release flavour and mix well.
- You may now season it with some salt and add about 1 cup of the pressure cooked “chickpea water” to make a gravy.
- Simmer, cover and cook for 10 minutes
- Garnish with ginger and coriander leaves. Serve hot!