- Ethnicity - Punjabi, North Indian
- Type of meal - Party, Lunch, Dinner
Dry Spices (masala)
- Soak chole (chickpeas) in water to soak overnight.
- Take a pressure cooker ( or use a normal vessel for boiling) and add Chole, tea bag, salt and Black Elaichi and add lots of water and boil for 10 minutes in the pressure cooker (30 minutes in a normal vessel). DO NOT OVERCOOK .If you overcook chole it will end up like a starchy paste.
- After cooking discard the teaback.
- On a Tava or a frypan , roast all dry masala and make a rough powder out of that and keep aside.
- In a separate pan heat oil and add bayleaves and then fry the onions till golden brown.
- Add garam masala and tomatoes and fry and then add all the chole ( keep the water separately ) in the pan and mix well for 2 minutes.
- Add the dry masala which you have already roasted on a pan.
- Add water in which you boiled the Chole earlier.
- Let it bring to a boil and then let it simmer for 10 minutes.
- If the curry looks too thick then add some water.
- Mash some of the chole by pressing it with a spatula to give it a thick consistency like thick cream.
- Garnish it with chopped coriander. Green chillies halves.
- red onions soaked in vinegar are an excellent accompaniment with chole.
- Serve with rice, or Bhature .
- The chole which you eat in the shops have slightly blackish colour.
- This can be achieved in many ways at home.
- While boiling the choles add teabags ( 1 or 2 ) to add the slightly black colour.
- Add 2 -3 drops of soy sauce while you finished the cooking( DO NOT add more than this otherwise the taste will be overshadowed with soy sauce flavour)
- While Preparing the dry masala , Roast them till they start getting burnt and turn black.