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

  1. Soak the chickpeas overnight and boil it in a cooker with salt and water.
  2. Prepare a paste with all the ingredients listed under Masala
  3. Heat oil in a kadai and add big elaichi, dalchini, lavanga, tejpatta along with the masala paste.
  4. Cook it for 2mins and add the chopped onions. Continue to cook till onions become transparent.
  5. Then add the palak (spinach) and tomato purée and cook for some time.
  6. 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.
  7. After that open the lid and add a tsp of chole masala, a little sugar and some onion rings.
  8. Cover the lid again and cook for a few more minutes on a low flame.
  9. Finally turn off the heat, open the lid and garnish with coriander leaves.
  10. Serve with bhature, puri or parantha