Chana Masala | Choley Gravy
Ingredients :
For Chickpeas
2 cups of Soaked Chickpeas
1 teaspoon salt
1 black cardamom
2 green cardamom
1 bay leaf
3inch bark of cinnamon
For gravy
1 black cardamom
2 green cardamom
1 tablespoon cumin seeds
2 onions blended in mixer
1 big tablespoon ginger garlic paste
½ teaspoon turmeric powder
1 teaspoon red chilli powder
2 teaspoons kashmir red chilli powder
1 teaspoon cumin powder
1 tablespoon coriander powder
2 tablespoon Chole masala
Salt as per taste
3 tomatoes pureed
Kasturi Methi
Recipe
In a pressure cooker add soaked chickpeas. Soak chickpeas for 4-6 hours or overnight. In the pressure cooker add the soaked chickpeas, salt, black cardamom, green cardamom, bay leaf and a bark of cinnamon. Pressure cook for 4-5 whistles and wait until the pressure releases naturally.
In a heated pan, add oil. Add black cardamom, green cardamom and cumin seeds. Add onion paste and let it cook for 2 minutes, add ginger garlic paste and cook until it is cooked. Add all the mentioned spices and mix. You will see that the oil will start to separate from the gravy. Add tomato paste and cook for 5-6 minutes. Add the cooked chickpeas and add water to adjust the consistency of the gravy. Add kasuri methi at end to finish off the gravy. Enjoy the curry with chapati or rotis. Enjoy!