Chole Sabji/Chickpea Curry

Ingredients

• 500 gms Chickpeas (Soaked for 2-3 hours)
• 3 tbsp Tea powder (Boiled and strained)
• 3 count Tomatoes (Pureed)
• 1 count Onions (Finely chopped)
• 1 tbsp Ginger garlic paste
• 4 count Green chillies (Paste with ginger garlic)
• 1 tsp Red chilli powder
• 1 tsp Turmeric
• 1 tsp Coriander powder
• 0.5 tsp Garam masala
• 0.5 tsp Asafetida
• 0.5 tbsp Salt (Divided)
• 2 count Green cardamom pods
• 1 count Bay leaves
• 0.5 tsp Black crushed pepper
• 3 tbsp Oil (Mustard oil or any oil)
• 1 tsp Cumin seeds
• 1 tsp Ajwain
• 1 tsp Coriander seeds

Instructions

1. 1In a pressure cooker, combine the soaked chickpeas, 1/4 tablespoon of salt, bay leaf, and strained tea water. Cook until three whistles are achieved on medium flame.
2. 2In a separate cookware, heat the oil and add cumin seeds, coriander seeds, and ajwain. Cook until they brown. Add ginger garlic paste and green chilli paste, cooking for 1 minute. Add chopped onion and cook until browned. Stir in tomato puree and cook for 3-4 minutes. Add red chilli powder, turmeric, coriander powder, asafetida, remaining salt, and garam masala. Mix well and cook for 5 minutes on low flame.
3. 3Add the boiled chickpeas along with their cooking water to the masala. Mix thoroughly and cook for 9-10 minutes.
4. 4Serve the chickpea curry hot with Indian bread.