Chole curry

Ingredients:

• Chickpeas (Chole): 1 cup dried chickpeas (soaked overnight) or 2 cans (15 oz each) chickpeas, drained
• Onions: 1 large or 2 medium, very finely chopped or grated
• Tomatoes: 3 medium, pureed or finely chopped
• Ginger-Garlic Paste: 1 tablespoon
• Green Chilies: 1-2, slit (optional)
• Oil/Ghee: 2 tablespoons
• Whole Spices: 1 bay leaf, 1-inch cinnamon stick, 2-3 cloves, 2 green cardamoms
• Dry Masala Powders: 1 tsp turmeric powder, 1 tsp red chili powder (or Kashmiri chili for less heat), 2 tsp coriander powder, 1-2 tsp chole masala powder, ½ tsp amchur (dry mango powder)
• Finishing: 1 tsp kasuri methi (dried fenugreek leaves), chopped coriander leaves

Method:

1. Boil the Chickpeas: Soak 1 cup dry chickpeas overnight. Drain and rinse. Pressure cook them with 3 cups water, 1 tsp salt, a tea bag (for dark color), and the whole spices (bay leaf, cinnamon, cloves, cardamom) for 5-6 whistles until very tender. Remove the tea bag. If using canned, skip this step.
2. Prepare the Masala: Heat oil/ghee in a large kadai (pan). Add cumin seeds (if not used in boiling). Add the finely chopped onions and sauté until they turn golden brown.
3. Add Aromatics: Add the ginger-garlic paste and green chilies, sautéing for another minute until the raw smell disappears.
4. Cook Tomatoes: Add the tomato puree/chopped tomatoes and salt. Cook on medium-low heat until the oil begins to separate from the mixture.
5. Add Spices: Add the turmeric, red chili powder, coriander powder, and chole masala powder. Sauté for 1-2 minutes until aromatic.
6. Simmer the Curry: Add the cooked chickpeas along with the water they were boiled in (or fresh water). Mash a few chickpeas with the back of your spoon to thicken the gravy.
7. Cook Together: Cover and simmer on low-medium heat for 10-15 minutes, allowing the flavors to meld.
8. Finish and Garnish: Stir in the amchur powder and crushed kasuri methi. Garnish with chopped coriander leave