Chickpea Tomato Curry

Chole or chickpeas is quite a regular fare at home. This masala is quite often made as compared to the other variations which occasionally do find a place at the table. A good puffed poori or batura is the best bet with this curry although it goes well with rice too. The recipe as follows:

• Servings: 4-serving
• Time: 45 mins
• Difficulty: medium
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Chole or chickpeas is quite a regular fare at home. This masala is quite often made as compared to the other variations which occasionally do find a place at the table. A good puffed poori or batura is the best bet with this curry although it goes well with rice too. The recipe as follows:

Summary

• Cuisine: indian
• Course: side dish
• Cooking Time: 45 mins

Ingredients

4 cups Boiled Chickpeas / Chana / chole / garbanzo beans –

1 1/2 Onion –

3 Tomato –

1 tbsp Freshly grated ginger and garlic – each   heaped  

1/2 tsp Cumin –

1/2 tsp Fennel seeds –

pinch Carom seeds –

4 Soaked cashew (optional)-

1/2 tsp Turmeric powder –

2 tbsps Coriander powder –

1 tsp Kashmiri Chilli powder –

1/4 tsp Cumin powder –

1/2 tsp Garam masala –

1 1/2 tsps Chole masala powder –

1 tsp Kasuri Methi –

2 tbsps Chopped coriander leaves –

to taste Salt –

pinch Sugar -a

Oil

1 tsp Lime juice –

Curryleaves – a stalk

Steps

1. Finely chop the onions and put 3/4 of the chopped onions in a mixer jar. Also add ginger, garlic, carom seeds, cumin seeds, fennel seeds. Pulse to a coarse paste. Remove from jar and set aside. Add chopped tomatoes and cashews to the jar and blend to smooth.

   

2. Heat about 3tbsp of oil in a kadai/pan and add the remaining chopped onion and curryleaves and saute until light brown. Add the ground onion, ginger garlic paste and continue to saute until raw smell disappears. Add the tomato cashew paste and saute until oil starts to separate. Add the spice powders one by one stirring in between each addition and taking care so as to not burn the spices. Add the kasuri methi(dried fenugreek leaves) and give it all a good stir. Add the boiled chickpeas and stir. Season with salt, pinch of sugar. Add about 1cup of water.

   

3. Cook covered for about 10minutes stirring occasionally. Open lid and add chopped coriander leaves and cook for another 5-10minutes depending upon the consistency of gravy required. Since we were having the chana masala with pooris, I let it simmer until slightly thickened.(i took a couple of tablespoons of chickpeas and pulsed in the mixer jar and added to the gravy to thicken).
4. Squeeze lime juice and garnish with coriander leaves. Serve with batura(my fav) or pooris or roti and rice.
5. note: I pressure cooked overnight soaked chickpeas with salt, turmeric, onion, ginger garlic.