Dhaba Style Martabaan Chole (Spiced Indian Chickpeas Curry)

Name: Dhaba Style Martabaan Chole (Spiced Indian Chickpeas Curry)
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gms dry chickpeas; 1 bay leaf; 3-4 green cardamoms; 1 inch stick cinnamon; 2-3 cloves; 7-8 black peppercorns; 4-5 cups water; 1/4 tsp baking soda; 1/2 tsp salt; 2 medium onions roughly chopped; 1 tsp ginger paste; 1 tsp garlic paste; 2 green chillies paste; 2 tbsp tomato puree; 1 tsp chole masala; 1/4 tsp salt or to taste; 1/2 tsp kasoori methi (dry fenugreek leaves); 1/4 tsp cumin seeds; 1/4 tsp carom seeds (ajwain); 1/4 tsp asafoetida (hing); 2 tbsp mustard oil; 1 tsp each cumin, coriander, fennel seeds; 4 cardamoms; 1 inch cinnamon; 4 cloves; 3 dry red chillies; 1 star anise and half mace; 1 tsp amchoor powder; 1 inch ginger cut into julienne; 1/2 tsp Kashmiri Red Chilli Powder

Kumkum Chatterjee @cook_12055532

#ir
#week3 #RichinIron
#chickpeas
Chickpeas ( Chole) or Garbanzo Beans are a type of legume.They are an excellent source of iron, protein and folate.So including this legume in our diet can significantly increase hemoglobin levels and other health benefits.This Spiced Indian Chickpeas Curry is a popular and authentic North Indian style recipe. Serve this delicious and flavourful dish as a side with bhatura, naan, kulcha or basmati rice for a nutritious and filling meal.

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

For boiling chickpeas (chole)
200 gmsdry chickpeas
1bay leaf
3-4green cardamoms
1 inchstick cinnamon
2-3cloves
7-8black peppercorns
4-5 cupswater
1/4 tspbaking soda
1/2 tspsalt
For the gravy :
2medium onions roughly chopped
1 tspginger paste
1 tspgarlic paste
2green chillies paste
2 tbsptomato puree
1 tspchole masala
1/4 tspsalt or to taste
1/2 tspkasoori methi (dry fenugreek leaves)
1/4 tspcumin seeds
1/4 tspcarom seeds (ajwain)
1/4 tspasafoetida (hing)
2 tbspmustard oil
Dry roast and ground :
1 tspeach cumin, coriander, fennel seeds
4cardamoms
1 inch cinnamon
4 cloves
3dry red chillies
1star anise and half mace
1 tspamchoor powder
For tadka (tempering)
1 inchginger cut into julienne
1/2 tspKashmiri Red Chilli Powder
1 tbspcoriander leaves chopped
1 tbspghee

Saved

Steps

45 minutes

1

Soak chickpeas(chole) overnight with enough water.Drain and wash them 2 -3 times in the morning. Add the chole in a pressure cooker.Pour 4-5 cups water, bay leaf, cinnamon, cardamom, cloves, black peppercorns,baking soda and salt.
Close lid and pressure cook upto 5-6 whistles in medium high flame. Switch off flame and let the pressure release naturally. Dry roast the masalas listed. Set aside to cool.
2

Grind to a fine powder adding 1 tsp amchoor powder and store in an airtight container. Strain the chole and reserve the stock for the gravy.Remove the whole spices.Make a coarse paste of onion or grate it, ginger garlic and green chillies. Add 2 tbsp boiled chole while grinding
the onion and grind to a coarse paste.
3

Heat 2 tbsp oil in a wok. Sprinkle cumin, ajwain (carom seeds), and hing.Also add half crushed cardamom, cinnamon, cloves and bay leaf.When they sizzle, add the ground paste.Fry on a medium heat adding 1/4 tsp salt or to taste.Fry till there is no raw smell of onion.Add tomato puree, kasoori methi, Kashmiri Red Chilli Powder, 1 tsp dry roasted and ground spice powder, chole masala. Saute for 3 to 4 minutes until the masala is flavourful.
4

Add the cooked chickpeas along with the chole cooked water.Adjust quantity of water as desired to make the gravy.Bring it to a rolling boil on high heat.Reduce heat after 5 minutes.Cover and simmer till gravy thickens to the desired consistency.
5

Sprinkle 1/2 tsp more dry roasted spice powder.Mix well. Remove from heat. Cover and set aside.Now prepare the tadka for extra flavor and heat. Pour 1 tbsp ghee in a tadka pan and heat it. Sprinkle 1 pinch cumin seeds.When they sizzle, add ginger juliennes.Fry and then add 1/4 tsp hing and 1/2 tsp Kashmiri Red Chilli Powder. Pour this tadka just before serving. Garnish with chopped coriander leaves. Serve hot with bhatura, naan, kulcha or basmati rice for a nutritious and filling meal.