Chole masala | Channa masala

Chickpeas - 250g approx, soaked overnight

Pressure cook the soaked chickpeas with whole garam spices - Bay Leaf, Cinnamon sticks, green cardamom, black cardamom, salt and water.

Preparation: 

• On a hot pan, add 2 tbsp oil -> add 1/4 tsp cumin seeds and finely chopped onion (1 large onion) once the oil is hot -> cook until onions are brown 
• Add ginger garlic paste -> cook till the oil separates 
• Add tomato puree(made out of 3 - 4 tomatoes without adding water) and cook till the oil separates 
• Add all spice powders - 1 tsp kashmiri red chilli powder, 2 tsp chilli powder, 2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala powder, 2 tsp chole masala powder(I used store bought chole masala powder) -> mix well and cook for 5 mins 
• (Store bought masala powder has Anardhana powder, Dry mango/amchur powder in addition to the regular/above mentioned spice powders)
• In a mixer grinder, add few cooked chickpeas + 1 tsp shredded coconut to a smooth paste and add it to the masala - For added thickness 
• Add few ginger julienne + 2 slit green chillies + cooked chickpeas -> adjust salt and water at this stage 
• Cover and cook for 10 mins in medium sim 
• Add kasoori methi, chopped coriander leaves and butter 
• Channa/Chole masala is ready to be served with Chapathi/Bhatoora/subtle pulao varieties like Ghee/Jeera pulao.

Happiee Cooking !!😊