Chhole | Chickpea Masala Curry | छोले

Ingredients

• 2 cups dry chickpeas (soaked overnight)
• 14 oz (1 ½ cups) crushed tomatoes
• 3 bay leaves 
• 2 green chili peppers
• 2 tsp garam masala
• 1 inch ginger root
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp mango powder (aamchur)
• 1 tsp salt
• 4 tbsp oil for frying

Whole Spices

• 15 black peppercorns
• 10 cloves
• 4 black cardamom pods
• 2 inch cinnamon stick
• 2 tsp cumin seed 
• 2 tsp cumin seed

Method

1. Pressure cook chickpeas and drain.
2. Ground all the whole spices in blender.
3. Add tomatoes, green chili, ginger, coriander powder, amchur, and salt. Blend to make a paste.
4. Heat oil in a pot. Add paste and cook for a few minutes.
5. Add chickpeas and 2 cups of water.
6. Add garam masala and chili powder. Cook on low heat for 20 minutes to desired thickness.

Serve with naan, rice, roti, or bhature.

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