Chole (Chickpea Curry)

Indian Chickpea Curry

Chole is one of my absolute favorite Indian dishes. But I'm really picky on how it's prepared. As with any dish, there are several ways it can be prepared: The chickpeas can either be soft or hard. I, for one, prefer my chole to be softer and not too liquid in consistency.

INGREDIENTS

2 cups of Garbanzo Beans, fresh

3 cups water

2 bay leaves

1/2 teaspoon Turmeric

Salt, to taste

1 large onion, chopped

1 large Tomato, chopped

3 cloves garlic, grated

1/2 inch ginger

2-3 green chili; chopped

1 teaspoon Chili Powder

1 teaspoon Coriander Powder

1/2 teaspoon Cumin Powder

1 tablespoon Channa Masala

1/2 teaspoon Garam Masala

2-3 tablespoons Coriander Leaves

EQUIPMENT

1 Pressure Cooker

1 Bowl

1 Drainer

Cutting Board + Knife

Grater

1 Skillet

DIRECTIONS

1. Soak 2 cups of chickpeas overnight.

2. Wash the chickpeas and strain from water.

3. Place the drained chickpeas to a pressure cooker and add 3 cups water.

4. Add 2 bay leaves, little bit salt, 1/4 teaspoon turmeric.

5. Pressure it for 10-15 minutes, or until the chickpeas are soft.

Meanwhile...

6. Chop onion and tomato, grate 3 cloves of garlic and half inch of ginger and chop 2-3 green chilies. Keep all ingredients separate.

7. In a skillet, heat 3 tablespoons of oil. When the oil is hot, add the chopped onions and green chilies.

8. When the onion is half cooked (5-6 minutes) add grated garlic. Mix well. Add grated ginger. Mix well.

9. Add turmeric and chili powder; mix well for 2 minutes.

10. Add chopped tomatoes. Mix well. When you cook tomatoes, water will be released. Cook for 5-6 minutes until the water from the tomato juices are fully mixed with the contents of the skillet.

11. Add 1 teaspoon of coriander powder and 1/2 teaspoon of cumin powder. Mix well.

12. Drain the chickpeas from the pressure cooker. Save the water in a separate container.

13. Add the chickpeas to the skillet and mix well for 5-6 minutes until the chickpeas are evenly mixed with the contents of the skillet.

14. Add all the water from the pressure cooker into the skillet. When the water boils, add 1 tablespoon of channa masala and 1/2 teaspoon garam masala; mix well. (Note: If you don't have channa masala, add amchur powder.)

15. When it is well done, add 2-3 tablespoons chopped green coriander leaves.

*Best served with bathure.