Chole Chickpea Curry
- 2 cans of chickpeas
- 2 tablespoons vegetable (canola/sunflower cooking oil)
- 2 bay leaves
- 5-6 cloves
- 3-4 green cardamoms
- 5-6 peppercorns
- 3 large onions (sliced thin)
- 2 large tomatoes (chopped)
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1-inch piece of ginger (julienned)
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- Grind two of the sliced onions, the tomatoes, and the ginger and garlic pastes together into a smooth paste in a food processor.
- Heat the vegetable/ canola/ sunflower cooking oil in a deep, thick-bottomed pan on a medium heat.
- Add the bay leaves, cloves, cardamom and peppercorns and sauté until slightly darker and mildly fragrant.
- Add the remaining sliced onion and fry till light golden in color. Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
- Add the dry, powdered spices - cumin, coriander, red chili, turmeric and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
- Drain the water in the can from the chickpeas and rinse them well under running water. I like to do this in a sieve. Now add the chickpeas to the masala you fried up earlier. Stir to mix everything together well.
- Add salt to taste and enough hot water to make the gravy (about 1 and a 1/2 cups).
- Simmer and cook covered for 10 minutes.
- Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything together well.
- Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too!
- Serve the Chole piping hot with Poori or Bhatura
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