Kadai Chole

3 standard portions

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Ingredients

• 1 cup chickpeas (raw)
• 1 bay leaf
• 2 green cardamom pods
• 2 cloves
• 1 black cardamom
• 1 inch ginger (cut into juliennes)
• 2 green chilies (slit lengthwise)
• 1 tablespoon chole masala
• 1 teaspoon coriander powder
• ¼ teaspoon garam masala
• ¼ teaspoon mango powder (amchur)
• ½ teaspoon cumin powder
• 1 to mato (cut into cubes)
• 1 teaspoon ghee (clarified butter)
• 1 teaspoon oil
• 2 tea bags
• salt (to taste)
• 2-3 tablespoons of water

Method

1. Soak 1 cup of raw chickpeas in water for 6 hours or preferably overnight or use 2.5 cups of canned chickpeas.
2. Pressure cook the chickpeas with bay leaf, cardamom pods, tea bags, black cardamom, cloves and salt. Cook at high flame for 1 whistle and then lower the flame to medium and cook for another 5 minutes. Once the chickpeas are done, drain the water and set them aside. [Skip this step if using canned chickpeas]
3. Heat ghee or oil in a pan on medium heat.
4. Once hot add the ginger juliennes and sliced green chilli.
5. Once the ginger turns light golden brown add in all the spices and cook for 2 minutes.
6. Add little water [around 1-2 tablespoons] so that the spices do not get burnt.
7. Add the chickpeas and mix thoroughly.
8. Now add salt and also little water, around 2 tablespoons and cook for 3-4 minutes or till most of the water is absorbed.
9. Add the cubed tomatoes and mix.
10. Cook till tomatoes are little cooked, say around 2-3 minutes. You don't want to them to be mushy.
11. Switch off the flame and garnish with coriander leaves (optional). Serve hot chole with bhature or kulche.