Chickpeas Curry/ Chole recipe

Name: Chickpeas Curry/ Chole recipe
Total time: 3300 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cups Dry Chickpeas chana; 3 tablespoons Oil; 1 teaspoon Cumin seeds; 2 Bay leaves; 2 Cardamom Pods; 3/4 cup Onion finely chopped (medium); 1 1/2 cups Tomatoes finely chopped; 1 tablespoon Garlic; 1 tablespoon Ginger; 2 Green Chillies; 1 1/4 teaspoon Salt; 1 teaspoon Turmeric Powder; 1 teaspoon Red chilli powder; 1 tablespoon kasuri methi; 2 Potatoes cut into quarters; 3/4 teaspoon Garam Masala; 1 tablespoons chopped coriander leaves; 1 tablespoon chole masale

Gunjan's Kitchen @Gunjan1997

Mumbai

Chana Masala or chhole masala is an easy and incredibly tasty chickpeas and potato curry. Its got a punch of flavour from the spices, and this recipe has instructions for traditional pressure cooker and stovetop. The best part is that apart from being healthy, its vegan and gluten free.
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Gunjan's Kitchen @Gunjan1997

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Ingredients

55 minutes

6 servings

1 1/2 cupsDry Chickpeas chana
3 tablespoonsOil
1 teaspoonCumin seeds
2Bay leaves
2Cardamom Pods
3/4 cupOnion finely chopped (medium)
1 1/2 cupsTomatoes finely chopped
1 tablespoonGarlic
1 tablespoonGinger
2Green Chillies
1 1/4 teaspoonSalt
1 teaspoonTurmeric Powder
1 teaspoonRed chilli powder
1 tablespoonkasuri methi
2Potatoes cut into quarters
3/4 teaspoonGaram Masala
1 tablespoons chopped coriander leaves
1 tablespoonchole masale

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Steps

55 minutes

1

Soak the chickpeas in enough water overnight.
2

For preparation of chole set aside all the ingredients.
3

Heat oil in the pressure cooker. Add cumin seeds, bayleaf and cardamom pods. Once the seeds start spluttering, add the onions and cook till they are soft (about 3-4 minutes).
4

Add the tomatoes, garlic, ginger, green chillies, salt, turmeric powder,chole masale and chilli powder to the pot. Cook till the tomatoes break down and start becoming mushy (4-5 minutes). Add the chickpeas, potatoes and 2 1/2 cups water to the pot. Pressure cook for 6-7 whistles or till the chana can be easily broken between two fingers.
5

Once the pressure is released, open the cooker and add garam masala and kasuri methi (if using). If the gravy is too thick, add 1/4 to 1/2 cup water. Adjust salt to taste and simmer for 5 minutes before turning off the flame. Top with chopped coriander and serve hot.