Chole Masala

Ingredients

• 1.5 cups Chickpeas (Soaked for 8-10 hours)
• 2 count Tea bags
• 0.25 teaspoon Baking soda
• 1.25 teaspoons Salt (Divided)
• 3 cups Water (For cooking chickpeas)
• 2 tablespoons Oil
• 1 count Bay leaf
• 1 count Black cardamom pod
• 2 count Green cardamom pods
• 0.5 count Cinnamon stick (Half a piece)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Kasoori methi
• 2 count Onions, finely chopped
• 1 teaspoon Ginger garlic paste
• 0.5 teaspoon Turmeric (Divided)
• 1.25 teaspoons Red chilli powder (Divided)
• 2 tablespoons Coriander powder
• 1 teaspoon Garam masala (Divided)
• 0.5 teaspoon Amchoor (dried mango powder)
• 1.5 cups Tomato puree (Made from 2.5 ripened tomatoes)
• 1 tablespoon Ghee
• 2 count Green chillies
• 2 tablespoons Coriander leaves (Finely chopped)

Instructions

1. 1In a pressure cooker, combine the soaked chickpeas, tea bags, baking soda, 1 teaspoon of salt, and 3 cups of water. Secure the lid and cook for 5 whistles. Once the pressure releases naturally, open the cooker and discard the tea bags. Set the cooked chickpeas aside.
2. 2In a large kadai, heat the oil over low flame. Add the bay leaf, black cardamom, green cardamom, cinnamon stick, cumin seeds, and kasoori methi. Sauté until the spices become aromatic.
3. 3Add the chopped onions and ginger garlic paste to the kadai. Sauté until the onions turn golden brown. Incorporate 0.25 teaspoon of turmeric, 1 teaspoon of chilli powder, 2 tablespoons of coriander powder, 0.5 teaspoon of garam masala, 0.5 teaspoon of amchoor, and 0.25 teaspoon of salt. Continue to sauté until the spices are fragrant.
4. 4Add the tomato puree to the kadai and sauté until the oil separates from the mixture. This indicates that the raw smell of the tomatoes has dissipated.
5. 5Add the cooked chickpeas to the kadai and mix well. Adjust the consistency by adding water if necessary. Cover and simmer for 10 minutes, allowing the chickpeas to absorb the flavors.
6. 6In a separate pan, heat the ghee. Add the green chillies, 0.25 teaspoon of turmeric, 0.25 teaspoon of chilli powder, and 0.25 teaspoon of garam masala. Sauté on low flame, ensuring the spices do not burn.
7. 7Pour the prepared tempering over the chole masala. Garnish with finely chopped coriander leaves and mix well. Serve hot.