Directions
- 1Soak the chickpeas in water for 6-8 hours or overnight, then discard the water & wash them thoroughly to get rid of any smell.
- 2Add the soaked chickpeas into a pressure cooker along with the whole spices, salt, water & baking soda & pressure cook over high flame for one whistle then over medium flame for 4-5 more whistles.
- 3Switch off the flame & let the cooker depressurize naturally, then open the lid & check if the chickpeas are cooked, if not then pressure cooker them for 1 or 2 more whistles.
- 4Discard the whole spices & keep the cooked chickpeas aside.
- 5Add the onions into a mixer jar & grind them into a paste.
- 6Similarly, add all the ingredients of the tomato puree & blend them into a fine puree.
- 7Set a kadhai over high heat, add ghee & oil, let it get hot.
- 8Further add cumin & carom seeds along with asafoetida & onion paste, stir well & cook over high flame until it turns golden brown, you can add splashes of hot water if the paste starts sticking to kadhai.
- 9Lower the flame & add all the powdered spices with a splash of water, stir well & cook the spices over high flame for a minute or two.
- 10Next, add the tomato puree with salt & cook until the ghee separates & the masala becomes crumbly, this will take 10-12 minutes, if it becomes dry then add hot water & cook it further.
- 11Then add the cooked chole, stir well & simmer it for 6-8 minutes or until it becomes semi-thick.
- 12You can also mash a few chickpeas to thicken up the gravy faster.
- 13Once the gravy becomes semi-thick, dry roast kasuri methi over medium flame in a separate pan then transfer it into a small bowl, crush it between your hands & add it to the gravy along with ginger, green chilli, garam masala & fresh coriander, stir well.
Ingredients
- 250 grams Kabuli chane
- 1 no Tej Patta
- 2 inch Dalchini
- 1 no Badi Ilaychi
- 3 no Laung
- 1 inch above Pani
- 1 Namak
- 1 pinch Baking soda
- 3 medium Pyaaz
- 3 nos Tamaatar
- 2 inch Adrak
- 2 nos Hari mirch
- 10 cloves Lahsun
- 2 tbsp Ghee
- 1 tbsp Tel
- 1 tsp Jeera
- 1 pinch Ajwain
- 0.25 tsp Heeng
- 0.5 tsp Haldi powder
- 1 tbsp Kashmiri lal mirch powder
- 2 tbsp Dhaniya powder
- 1 tsp Jeera powder
- 1 tsp Pilli mirch powder
- 1 tsp Amchoor powder
- 1 large pinch Kala Namak
- 1 tbsp Kasuri Methi
- 1 handful Adrak ke lacche
- 2 nos Hari Mirch
- 1 pinch Garam Masala
- 1 handful Hara dhaniya
Equipment
Pressure cookerMixer grinderKadhaiPan
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