Chhole Masala by Sonali Banerjee
Sonali Banerjee, apart from being my loving aunt, is also a teacher by profession.
Ingredients
- Chickpeas
- A medium onion chopped
- One or two big tomatoes – pureed
- A bowl of palak (spinach) puree
- Tamarind pulp
- 1 Big Elaichi/ Big Cardamom
- 1 stick of Dalchini/ Cinnamon
- 1 piece of Lavanga/ Cloves
- 1 Tejpatta/ Bay leaf
- A tsp of Chole Masala
- Sugar
- Salt
- White Oil
- Coriander leaves for garnishing
For Masala
- 2 tsp of Kasuri Methi
- 2 Pods of Garlic
- Garam Masala Powder
- Dhania/Coriander Powder
- Jeera/Cumin Powder
- 2 Green Chilies
- Red Chilli Powder
- Salt
Preparation
- Soak the chickpeas overnight and boil it in a cooker with salt and water.
- Prepare a paste with all the ingredients listed under Masala
- Heat oil in a kadai and add big elaichi, dalchini, lavanga, tejpatta along with the masala paste.
- Cook it for 2mins and add the chopped onions. Continue to cook till onions become transparent.
- Then add the palak (spinach) and tomato purée and cook for some time.
- Add the boiled chickpeas, some of the tamarind pulp, water and a little bit of salt for seasoning. Pressure cook for 2 to 3 whistles after closing the lid.
- After that open the lid and add a tsp of chole masala, a little sugar and some onion rings.
- Cover the lid again and cook for a few more minutes on a low flame.
- Finally turn off the heat, open the lid and garnish with coriander leaves.
- Serve with bhature, puri or parantha