Today making a very easy & healthy recipe. That is white Chickpea Curry or Chole. It is going to be very flavorful and you can enjoy it as a side dish with Batura, bread, puri, roti and rice.
Cooking time 20 minutes for boiled Chickpea
To boil Chickpea in pressure Cooker
700 grams of dried chickpeas
0.5 tbsp Salt
0.5 tsp Turmeric powder
2 Cinnamon or Bay leaves
1800 mls Water
To make the dish
500 grams boiled white Chickpea
2 medium finely chopped Onions
2 medium blended Tomatoes pure
0.5 tsp himalayan salt (red salt)
0.5 tsp sea Salt or as per your taste
4 dried Chilies or as per your taste
0.5 tsp red chili paste or as per your taste
1 tsp Sugar to balance the taste
A handful of chopped Coriander
0.5 tsp tamarind paste
1.5 tbsps cooking Oil
0.5 Turmeric powder
1 tsp Garam Masala
1 tsp Cumin powder
1.5 tsps Garlic paste
1 tsp Ginger paste
1 tsp Cumin seeds
2 tsps Ghee to season
How to make:
To boil the Chickpeas
Soak it overnight, 7drain the soaked water and rinse it with clean water once then directly put it into a pressure cooker with salt, Turmeric powder, Cinnamon or Bay leaves and 1,800mls water. Giving a little mix. Cover with the lid properly then let it boil on high heat for 10 minutes, after boiling 10 minutes on a high heat reduce the heat to medium low and let it cook for 30 minutes. After, let it cool down the pressure from the cooker itself without touching the lid and check the chickpea. By this time it cooked really well.
To make the Chickpea Curry or Chole recipe
Separate 500 grams of boiled Chickpea with some of the cooked water. It will be enough for 3 to 4 servings.
Into a hot pan adding in cooking Oil. Into this, directly, goes in Cumin seeds. When the cumin seeds start to sizzle, add in dried Chilies. Fry, stirring until it fragrances for 20 seconds on medium heat.
Next, finely chopped white Onion, cook it until it's soft and it changes color to light golden, it takes about 6 to 8 minutes.
Now it's time to add in blended Garlic, Ginger and red Chili paste. Cook, stirring for a minute until the raw smell goes away.
After a minute goes into a blended tomato, cook it for 5 to 6 minutes until all the water from the tomato dries.
Now time for dried spices, add in Turmeric powder, Cumin powder, Garam Masala, Tamarind paste, Himalayan salt and around 2 tbsps of water, mix them well to cook for a minute.
Next, the boiled Chickpea, combine it well. Now add in 1 cup of water or around 200mls and combine them well again then let it cook until it reduces the sauce. Cook it for 10 minutes. After 10 minutes, stir and taste to balance the flavor, put in 0.5 tsp of salt and 1 tsp sugar or use as per your taste. Give a light mix.
Now add in a handful of chopped spring coriander, again give a light mix.
To make it creamy and richer gravy, with a Potato masher, mash it a few chickpeas. Give a mix and add in a tsp of homemade ghee for the delicious flavor. Combine it well, it looks delicious and the dish is ready.
Transfer to a serving plate and sprinkle some chopped coriander, Ginger strips and Ghee. Serve hot with Bhatura, bread, Puri, Roti, or rice.