Ingredients:-

Ghee or oil (2 tablespoons)
Cumin seeds (1/2 teaspoon)
Onion (1 medium finely chopped)
Ginger - garlic paste ( 2 teaspoons)
Tomatoes (2 medium finely chopped)
Green chilies (2 chopped)
Red chili powder (2 teaspoons)
Turmeric powder (1/4 teaspoon)
Coriander powder (1/2 teaspoon)
Chole Masala (2 teaspoons)
Chickpeas/Chole - 2 cups
Water (3-4 cups)
Butter ( 1 teaspoon) (Optional)
Kasuri methi powder ( 1/4 teaspoon )(Optional)
Salt (as required)

Instructions:-

1. Wash the chickpeas and soak in enough water for 8-10 hours.
2. Add the chickpeas to the pressure cooker along with turmeric powder, salt, 1 teaspoon oil/ghee and 2.5 to 3 cups of water.
3. On a high flame, pressure cooks the chickpeas till the chickpeas are softened and well cooked. Keep it aside.
4. Heat a pan, add ghee/oil and let it heat properly.
5. Add cumin seeds and fry it for few seconds.
6. Add the onions in and fry till they get lightly golden.
7. Add ginger garlic paste. Saute for a few seconds.
8. Now add the tomatoes. Saute till the tomatoes get cooked and the oil starts to leave the side.
9. Add red chili powder, turmeric powder, coriander powder, and Chole Masala. Saute for a few seconds.
10. Pour the cooked chickpeas along with its stock. Add more water if required.
11. Stir and simmer it for 8-10 minutes till you get a medium consistency.
12. Add Butter and Kasuri methi powder. Mix well.

Transfer to a bowl and garnish with chopped coriander leaves and onion rings.
Serve with steam Rice or Rotis.

 

 

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