
Ingredients:
• 400g – Chickpeas
• 2 – Tomatoes
• 2 – medium Onions
• 3 – Green chillies
• 1 small cup – sour Cream
• 1 tbsp – ginger-garlic paste
• 1/2 tsp – Garam Masala
• 2 tbsp – Chole masala powder
• 1 tbsp – dhaniya-jeera powder
• 1 tbsp – Red Chilli powder
• 1 tsp – Turmeric
• 3 tbsp – Butter
• 1 tbsp – rai (mustard seeds)
• 1 tbsp – Jeera
• 2 – Red Chillies
• 1 pinch – Asafoetida
• To taste – salt
• Few – Coriander leaves
Method:
- Soak the chickpeas in water overnight and cook them until they become soft. Make sure they are not overcooked.
- Cook the cut onions, chillies, and tomatoes separately.
- Grind the onions, tomatoes, and chillies along with a cup of the cooked chole into a smooth gravy.
- Now heat butter in a kadai and add rai, jeera, red chillies, and asafoetida.
- When the jeera starts spluttering, add some onions that are finely chopped.
- Now add the ginger-garlic paste, garam masala, dhaniya-jeera powder, red chilli powder, chole powder, and turmeric.
- When the oil starts leaving from the sides, add all the drained chole and the onion-tomato gravy.
- Add salt according to taste and let it cook on low flame for 5 to 10 minutes.
- Now add sour cream, allowing it to mix completely, and cook on low flame for 15-20 minutes until the oil starts separating.
- Now remove from the flame and garnish with finely chopped coriander.
- You can serve this with parathas, naan, or rice.
Recipe courtesy of kiran