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Preparation Time 20 Minutes

Cooking Time 15 minutes

Total Time 35 Minutes

Serve 6 people

Type of Recipe: Curry (Subzi)

Name of Author: Asmi Kadam

Ingredients:

• 250 gms Chickpea (Chole)
• 2 Chopped Onions
• 2 Chopped Tomatoes
• 2 slit green Chilies
• 1 teaspoon Cumin seeds
• 1 Bay Leave ( Tejpatta)
• 1 Tablespoon Ginger Garlic Paste
• 1 Tablespoon Red Chili Powder
• ½ Teaspoon Turmeric
• 1 Tablespoon Chole Masala Powder
• 1 Teaspoon Kasuri Methi
• Chopped Coriander
• Salt
• 2 Glass Water
• 2 tablespoon Oil

Method:

Soaked chickpea at least for 10 to 12 hours in a water. After 12 hours remove water from the chickpeas and transfer it into the big bowl, add two glass of water, 1 teaspoon salt, ½ teaspoon turmeric. Place this bowl in a pressure cooker. Allow to cook for at least 4 whistles. Once cooker cool down. Remove the chickpea bowl from the cooker and keep aside.

Now heat a kadai on a medium flame. Pour two tablespoons of oil, add cumin seeds, spilt chilies and bay leaf. Once cumin sputters, add chopped onions. Sauté well. Cook the onions till change the color. Then, add ginger garlic paste. Mix well till raw smell goes.

Then add chopped tomatoes. Cook the tomatoes till mushy.

Once onion and tomatoes are cook add red chili powder, turmeric and chole masala powder. Cook well. Then add cru

shed kasuri methi and salt. Now add, boil chickpeas into the masala.

Mix well. Add water if required. Allow to cook for another 10 minutes on a medium flame.

Once chole cook nicely then, add chopped coriander. Mix well.

Now switch off the flame. Chole masala is ready to serve.

Serve with bhatura.

Enjoy.

Thank you.

Have a wonderful day.