
Ingredients:
- 1 cup garbanzo beans (soaked overnight)
- 2 tea bags
- 1/4 tsp baking soda
- 1 tsp salt
- 3 cups water
- 2 tbsp any vegetable oil
- 1 bay leaf
- 1 black / large cardamom
- 2 pod cardamom
- 1 inch cinnamon stick
- 1 tsp cumin seeds
- 1 tsp kasuri methi
- 1 medium size onion, finely chopped
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1 tsp amchur
- 1/4 tsp salt
- 1 1/2 cups tomato puree
- 2 tbsp coriander leaves, finely chopped
For tempering
- 1 tbsp ghee
- 2 chilies (slit)
- 1/4 tsp turmeric powder
- 1/4 tsp chili powder
- 1/4 tsp garam masala
Method:
- Soak 1 cup garbanzo beans overnight
- Put the garbanzo beans in a pressure cooker / Instant Pot. Add 2 tea bags, 1/4 tsp baking soda, 1 tsp salt and 3 cup water. If you do not have tea bags, prepare tea decoction and add to the cooker
- Pressure cook for 5 whistles. If using Instant Pot, cook under pressure for 30-35 minutes
- After the pressure releases, open the cooker, discard the tea bags and keep aside the cooked beans / chole
- Put a cooking pan on medium heat. Add 2 tbsp oil and when the oil is hot add 1 bay leaf, 1 black cardamom, 2 pod cardamom, 1 inch cinnamon, 1 tsp cumin. When cumin seeds start crackling add 1 tsp kasuri methi and sauté on low heat for 3-4 seconds
- Add 1 finely chopped onion, 1 tbsp ginger garlic paste and sauté until onions turn golden brown (5-6 minutes)
- Add 1/4 tsp turmeric powder, 1 tsp chili powder, 1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1 tsp amchur powder and 1/4 tsp salt and sauté on low flame until the spices turn aromatic (5-10 seconds)
- Add 1 1/2 cups tomato puree and sauté until the oil separates (5-6 minutes). To prepare tomato puree, blend 3 ripe tomatoes in a blender without adding water
- Add chole / cooked garbanzo beans and mix well. Adjust consistency by adding water if required
- Cover and simmer for 10 minutes, or until the beans absorbs all the flavors
Tempering
- Heat 1 tbsp ghee in a small pan
- Add 2 chilies, 1/4 tsp turmeric, 1/4 tsp chili powder and 1/4 tsp garam masala
- Sauté on low flame without burning the spices, for 3-4 seconds
- Pour the tempering over the chole masala, add 2 tbsp chopped coriander leaves and mix well
- Enjoy with any Indian bread and sliced onions on the side!
Serves: 4-5
Inspiration source:
Hebbars Kitchen
chole bhature recipe | chhole bhature | chana bhatura | chola batura (hebbarskitchen.com)
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