Classic Chole (Chickpea Curry)

Ingredients

• Chickpeas - 100 g
• Onion - 2 whole
• Green chili - 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
• Tomato - 2 whole
• Kasoori methi powder - 1/2 tsp
• Chaat masala - 1/2 tsp
• Coriander leaves
• Salt, to taste
• Oil

Instructions

1. 1Place the chickpeas in a large bowl, cover with plenty of water and soak overnight.
2. 2Drain the soaked chickpeas, add them to a pressure cooker with a little turmeric powder and enough water to cover, then pressure cook until tender; set the cooked chickpeas aside.
3. 3Heat oil in a heavy pan over medium heat, add sliced onion, ginger-garlic paste and green chilies, and sauté until the onions turn golden brown and fragrant.
4. 4Add Kashmiri chili powder, coriander powder, turmeric powder and chole masala powder to the pan and stir to combine.
5. 5Reduce the heat to low and fry the spices for 2-3 minutes, stirring frequently, until the mixture releases a fragrant aroma.
6. 6Add the chopped tomatoes to the pan and fry for another 2 minutes, until the tomatoes begin to soften.
7. 7Stir in the cooked chickpeas and salt to taste, then cook for 5 minutes so the flavors meld and the chickpeas absorb the spice base.
8. 8Sprinkle kasoori methi powder and chaat masala over the curry, stir once more to mix them in, and remove from the heat.
9. 9Garnish with coriander leaves before serving.
10. 10Optional: Serve with steamed rice or warm flatbreads.