Chickpeas in Gravy (Chhole Masala)

Chick Peas in gravy (Chhole Masala)

from "Wondermasala.com"

Ingredients:

1 cup garbonzo beans
3 large raw Tomatoes
2 small Onions
2 Green Chillies
1 teaspoon Ginger
2 Black Tea Bags
1 tablespoon Wonder’s Mera Wala Chhole Masala
2 teaspoon Chili Powder
1/2 teaspoon Turmeric Powder
1 Bay Leaf
1 teaspoon Cumin Seeds
Salt (to taste)
2 tablespoon  avocado or coconut oil
1 tablespoon Ghee
1 tablespoon fresh Coriander Leaves

Method:

1) Wash and soak the garbonzo beans in 4 cups of warm water overnight or at least 6-8 hours.

2) Drain all the water and pressure cook the chana with 3 cups of water. The level of water should be just enough to cover the chole. Add the tea bag and 1 teaspoon of salt. You can also make your own tea bag by adding 3 teaspoons of black tea in a muslin cloth and tie it like a potli.

3) Pressure cook till the chana is cooked and tender. Discard the tea bag and keep the chana aside in a bowl.

4) Heat a wide pan or kadhai on a medium flame, add mustard oil and ghee followed by cumin seeds, green chilies, ginger, bay leaf, stir it. Add the onions, saute it till soft and light brown.

5) Now add tomato puree and simmer it for 3 - 4 mins.

6) Spice it up with Wonder Mera Wala Chhole Masala, red chili powder, turmeric powder, salt and cook for 2 mins for the masalas to blend nicely.

7) Finally add the chana in the pan. Stir it gently. Mash a spoonful of chana to thicken the gravy. Add little water, if it looks dry.

8) Cover the pan and simmer it for for 8-10 mins and it's ready!

9) Garnish the Amritsari Chhole with chopped coriander leaves