Chole

Method:

1. Boil the Chickpeas:

   • Soak chickpeas overnight, then pressure cook with salt and a tea bag (optional) for 5-6 whistles or until tender. Drain and set aside. Reserve the cooking water.

2. Prepare the Masala:

   • In a non-stick pan, add the chopped onions and dry sauté on low-medium heat until translucent. Add splashes of water to prevent sticking.

   • Add the ginger-garlic paste and cook for 1-2 minutes.

3. Add Spices and Tomato Puree:

   • Stir in turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.

   • Add the tomato puree and cook until the mixture thickens and the raw smell of tomatoes disappears.

4. Cook the Chole:

   • Add the boiled chickpeas to the pan along with the reserved cooking water (adjust consistency).

   • Add garam masala, chole masala, and amchur powder. Mix well and let it simmer for 10 minutes on low heat to blend flavors.

5. Garnish and Serve:

   • Sprinkle chopped coriander leaves on top and serve hot with steamed rice, roti, or paratha.

Nutritional Information (Per Serving - 1 Bowl):

• Calories: 140 kcal

• Carbohydrates: 24 g

• Protein: 7 g

• Fat: 0.5 g