Chole Masala Recipe

1. Soak: Rinse 1 cup chickpeas; soak 8–9 hrs. Drain, rinse.
2. Cook: Pressure cook with 2.5–3 cups water, 1/2 tsp salt, and 2–3 dried amla or 1 tea bag (optional) for 12–15 whistles. Discard amla/tea bag; reserve stock.
3. Masala: Dry-roast—2 black cardamoms, 1" cinnamon, 3–4 peppercorns, 2 cloves, 1 tej patta, 1/4 tsp ajwain, 1 tsp each cumin/coriander/fennel, 1/2 tsp anardana, 1–2 Kashmiri chilies—till well browned. Cool, grind.
4. Gravy: Heat 1.5–2 tbsp oil. Sauté 1/2 tsp ginger-garlic paste. Add 1/3 cup onions; sauté. Add 1/2 cup tomatoes; sauté 4–5 min.
5. Spice: Add ground masala, 1/2 tsp red chili, 1/4 tsp turmeric, optional 1/4 tsp garam masala; add 2–3 slit green chilies.
6. Combine: Add chickpeas, salt, 1–1.25 cups stock/water. Simmer; mash a few for thickness. Aim medium/semi-dry.
7. Tang: If no anardana, add 3/4–1 tsp amchur now; or finish with 1/2–1 tsp lemon juice.
8. Serve: Garnish coriander and ginger. Serve with bhatura/poori/kulcha/naan/roti or rice.

Source: - vegrecipesofindia.com