Chickpeas curry or Chole

Chole or chana masala is garbanzo beans or chick peas (kabuli chana in Hindi) cooked in a luscious tomato onion sauce and served generally with bature, a Indian bread deep fried or rotis, steamed rice, naan etc.,
In total it’s the best of its kind and is full of flavor! This is a classic north Indian dish. There are so many different recipes to prepare this classic dish. I learnt this recipe from my sister, it’s simple and easy. I have few more recipes for chole or chana masala, but almost all came very close in terms of taste. But of all I have sticked to this recipe, it’s easy and effortless to make and the spice level can be fine tuned to suit your taste buds.

Here’s a list of ingredients

Ingredients:

1 cup garbanzo beans or kabuli chana (can use canned ones too)
3 to 4 fresh ripe tomatoes finely chopped
1 medium onion chopped
½ inch ginger minced
2 cloves of garlic minced
¼ tsp turmeric powder
½ tsp garam masala powder
1 tsp red chilli powder (add more if you want it spicy)
½ tsp chana masala powder
1 bay leaf
2 to 3 cloves
1 cardamom
½ tsp saunf or fennel seeds
½ inch cinnamon
¼ tsp sugar
2 to 3 tbsp Coriander leaves chopped for garnish
Salt to taste
Oil or ghee/clarified butter for cooking (I combine both)

Method:

1. Soak kabuli chana or garbanzo beans (if using dried ones) for at least 6 to 8 hours or overnight, wash well, and pressure cook it using about 2 to 3 cups water for about 5 to 6 whistles or till done.

2. Meanwhile heat up oil & ghee in a kadai or a wide pan, add the saunf, cardamom, cloves, cinnamon, bay leaf and fry for a minute.

3. Add the chopped onions, ginger and garlic & fry till they are light and golden.

4. Now add the finely chopped tomatoes & fry till they melt and look mushy and pulpy.
Add all the powders namely turmeric, red chilli powder, garam masala powder and the chana masala powder and fry further till the gravy starts leaving oil on the sides.

5. Now add the cooked chana or garbanzo beans along with the water. Lightly mash the chana, the mashed chana makes the gravy starchy and thick. Season with salt and add sugar and mix well, at this point check the spice level and adjust everything accordingly.

6. Now cover and cook for about 10 to 15 minutes on simmer. Finally garnish with coriander leaves and switch off the heat.

7. Serve hot with hot pooris, rotis/chapattis with few sliced onions and a lime wedge.