2 cups White Chickpeas/Kabuli Channa
3 large Tomatoes / 1 can Diced Tomatoes
2 - 3 Green Chilies
1 tsp Ginger - Garlic Paste
1 cup Half-Half or Fresh Curd
1 tsp Kasuri Methi
2 tsp Chole Masala
½ tsp Amchur/Dry Mango Powder
1 tsp Jeera
4 tsp Mixed nuts powder (from a previous blog in Podis/Powders)
½ inch Cinnamon stick
2 Green Cardamoms
½ inch Ginger, peeled
3 cloves of Garlic
Dry fry the masala items in a hot skillet and dry grind them to a smooth powder.
Soak chick peas over night with a pinch of turmeric. Cook in a pressure cooker with salt till the chick peas are soft. Drain and keep aside.
Take 3 tsp of oil in a low bottom non-stick pan and add jeera. When it starts to sizzle, add chopped onions and chilies. Keep stirring at medium heat till the onions are translucent. Add ginger garlic paste and fry for a few minutes.
Mix in chopped tomatoes/can of store bought tomato puree/diced or cut tomatoes (any thing is fine), amchur powder, chole masala, kasuri methi and salt. Cook the gravy in medium heat, for about 5-7 mins, stirring in between. Now add 4 tsp of mixed nuts powder. This will make the base very thick, rich and creamy.
Mix in cooked chickpeas and about a cup of water. Reduce the heat and let it simmer for about 15-20 minutes, stirring in between. Mix in half-half or beaten sour curd. Add more water if needed, taste for salt and adjust the seasonings.
Garnish with coriander, finely chopped onion and lemon juice.
Poori or batura will compliment chole. Can be eaten with chapati, parata or Nans.