Mustard oil or white oil – 1 ½ tbsp. or as required
Bay leaf – 1
Cumin seeds – ½ tsp
Dry red chilli – 1
Onion – ½medium sized, fine chopped
Tomato – 1medium sized, chopped
Garlic paste – ½ tsp
Ginger paste – ¼ tsp
Green chilli paste – ¼ tsp or as your taste
Onion paste – ½onion
Turmeric powder – ¼ tsp
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Kashmiri red chilli powder for colour – ½ tbsp
Ingredients for garnishing
Green coriander leaves – ½ tbsp
Ginger julienne – ½ inch
Onion – 1 tbspfinely chopped
Green chilli – 1finely chopped
Curd – ½ tspoptional
Roasted cumin powder – a big pinch
Lime sliced
Instructions
Soak white chickpeas in water overnight or 8 – 10 hours.
In a pressure cooker add the whole chickpeas, turmeric powder, kabab cheeni, bay leaf, green cardamom, black cardamom, cloves, cinnamon, garlic paste, salt and water and pressure cook the chole for 2 whistles on a medium flame.
After 2 whistles reduce heat to simmer and cook for 20 minutes.
After 20 minutes turn off the flame and let the pressure comes down naturally. Don’t open the lid immediately.
Open the pressure cooker and drain the excess water in a large bowl.
Heat the oil in a pan or deep wok or kadai on a medium flame.
Add cumin seed, dry red chilli and bay leaf. When the cumin seeds start crackle add chopped onion and mix well.
Sauté till the onions turn light brown.
Add green chili paste, ginger-garlic paste, onion paste, cumin and coriander powder, red chilli powder and turmeric powder and mix well.
Add chopped tomatoes and after 5 minutes add white chickpeas and sauté till the oil starts to leave the sides of the spices or masala.
Add chickpeas stock (preserved drain water of boiled chickpeas) and simmer on a low to medium flame for 10 minutes or you get the consistency you prefer.
Turn off the flame.
Garnish with coriander leaves, ginger julienne, onion, green chilli, roasted cumin powder and lime sliced.
Notes
Serving Serve with Bhatura, Steam rice, Roti or Paratha.