CHOLE MASALA
Yield 3
Number Of Ingredients 12
Steps:
- Wash and soak chickpeas in water overnight or for at least 8 hours. Cook in double amount of water plus 1/2 tsp salt. If you are using canned chickpeas drain off all the extra liquid and rinse it in cold water thoroughly before using. Now some people also add potatoes in there Chole Masala. I don't usually do that but if you want feel free to do so. Heat oil in a thick bottom pan. Blend your onion, garlic and ginger in a blender to make a thick paste and add throw it in the pan. Add salt. Turn the heat to medium low. Fry the mixture till it starts changing color and turns light golden in color. Then add turmeric, coriander, pepper and curry powder (if you are adding potato to your curry do it now). Stir for a couple minutes and then add the tomato puree. Fry it for 5 more minutes on medium heat (if you are adding potato it would take a little longer for the potato to cook so turn the heat to low and cover the pan with a lid for the all the juices to get inside the potato) That is it! Your masala is ready. Mix it all together with the boiled chickpeas and add a tablespoon of ready to use chole masala if you want. This dish is usually served with a little tamarind chutney on top of it along with poori or bhatura.
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