Homestyle Chole Masala

Ingredients

• Chickpeas - 100 g
• Onion - 2 whole
• Green chili - 2 whole
• Tomato - 2 whole
• Ginger-garlic paste - 1 tsp
• Turmeric powder - 1 tsp
• Kashmiri chili powder - 1 tsp
• Coriander powder - 1 tsp
• Chole masala powder - 1 tsp
• Kasoori methi powder - 1/2 tsp
• Chaat masala - 1 tsp
• Coriander leaves - 1 whole
• Oil, for cooking
• Salt, to taste

Instructions

1. 1Soak the chickpeas overnight in plenty of water so they puff up and cook evenly the next day.
2. 2Drain and pressure cook the soaked chickpeas with a pinch of turmeric powder until tender, then set them aside with their cooking liquid for later use.
3. 3Heat oil in a kadai or large skillet and fry the onion, ginger-garlic paste, and green chilies until the onion turns golden brown and fragrant, keeping the heat steady so nothing burns.
4. 4Add the Kashmiri chili powder, coriander powder, turmeric powder, and chole masala powder, then sauté for 2-3 minutes on low flame to cook the raw spice edge away and deepen the aroma.
5. 5Stir in the chopped tomatoes and fry for another 2 minutes until they begin to soften and release their juices.
6. 6Add the boiled chickpeas and some of their cooking liquid, season with salt, cover, and cook for 5 minutes so the flavors marry and the curry thickens slightly.
7. 7Sprinkle in the kasoori methi powder and chaat masala, stir gently to combine, and taste to adjust seasoning—these finishing spices brighten the dish.
8. 8Garnish with coriander leaves, and if you like, scatter some chopped raw onion and extra green chilies for a fresh crunch before serving.
9. 9Serve hot with roti, appam, or batura. Optional: squeeze a little lemon over the top just before serving for a bright finish.