1 jalapeno or serrano chili or to taste, cut into 3-4 pieces
½ teaspoon ground turmeric
½ teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
½ teaspoon chili powder
½ teaspoon garam masala
½ teaspoon chole masala
3 tablespoons canola or neutral oil
1 teaspoon salt or to taste
1 tablespoon chopped cilantro, for garnish
Directions
In a food processor, process onion, garlic and green chili until it forms thick paste.
Heat oil in a frying pan or a wok. Once oil is shimmering, add onion mixture, turmeric, dhana-jeeru, chili powder, garam masala, and sauté it until onion is light golden brown.
Next process tomato and ginger in a food processor into a thick paste. Add little water if necessary to make it smooth. Add tomatoes and ginger mixture to pot and sauté until water from tomato evaporates.
Add chick peas and salt. If gravy looks too dry add ¼ to ½ cup water. Cover pan or wok and let it simmer for 10 to 12 minutes. Uncover, add chole masala and let it simmer for another 3 to 4 minutes. Garnish with cilantro before serving. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread).
Recipe by Lovely Masala at http://www.lovelymasala.com/recipe-north-indian-chole/