CHOLE - CHICKPEA CURRY

INGREDIENTS

• 2 cans of chickpeas (400 gm each)
• 2 tbsps 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 tbsps garlic paste
• 1 tbsps ginger paste
• 2 tsps coriander powder
• 1 tsp cumin powder
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 tsps garam masala
• 1" piece of ginger, julliened
• 2 tbsps fresh coriander leaves chopped fine

PREPARATION

• Grind 2 onions, the tomatoes, ginger, garlic together into a smooth paste.
• Heat the oil in a deep, thick-bottomed pan on a medium flame.
• Add the bay leaves, cloves, cardamom and peppercorns and fry for 1/2 a minute.
• Add the remaining sliced onion and fry till light golden. Add the onion-tomato paste and fry till the oil begins to separate from the paste.
• Add the dry spices - cumin, coriander, red chilli, tumeric and garam masala powders. Fry for 5 minutes.
• Drain the water in the can from the chickpeas and rinse them well under running water. Add the chickpeas to the masala. Mix well.
• Add salt to taste and water to make gravy (about 1 1/2 cups).
• Simmer and cook covered for 10 minutes.
• Use a flat spoon to mash some of the chickpeas coarsely. Mix well.
• Garnish with juliennes of ginger and finely chopped fresh coriander leaves.
• Serve piping hot with Poori/ Bhatura.