Chick peas curry /Chole

Ingredients:

2 -15 oz cans of chickpeas (or 1 cup chick peas soaked overnight)

1 tea bag

1/2 tsp cumin seeds

1 onion, finely chopped

2 tsp of ginger garlic paste

2 tsp chole masala

1 tsp chilli powder

1/4 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

2 tbsp oil

4 tbsp of tomato puree

 salt to taste

 

Process

1.     Boil 2 can of chicke peas with tea bag for 10 mins (if you are using raw chick peas then pressure cook the chick peas with the tea bag until they are soft). Drain and keep aside. Discard the tea bag.

2.     Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion and fry till golden brown.

3.     Add ginger and garlic paste and cook for 2 minutes.

4.     Add tomato puree and cook till oil separates.

5.     Add Chole masala, salt, red chili powder, coriander powder, Turmeric powder and cumin powder and cook for 1 min ( add little water to avoid the spices getting burnt). (you can either blend this entire mixture in a blender before adding the chick peas or add chick peas to this mixture directly)

6.     Add the Chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes.

 

Serve hot with lemon wedge, onions and roti or bhatura