- 1 16 oz. can of chickpeas
- 1 large size onion, roughly chopped
- 1 medium size tomato, roughly chopped
- 1 clove of garlic, sliced
- 1 inch piece of fresh ginger, peeled and roughly chopped
- 1 green chili or to taste, cut into 2-3 pieces
- ½ teaspoon each ground turmeric, cumin, coriander
- ½ teaspoon each chili powder, garam masala , chole masala
- 3 tablespoons oil
- 1 teaspoon salt or to taste
- 1 tablespoon chopped cilantro, for garnish
- In a food processor crush onion, garlic and green chili until it forms thick paste.
- In a medium heavy bottom pan, heat oil. Add onion mixture, turmeric, cumin, coriander, chili powder, garam masala, and sauté it until onion is light golden brown.
- Next crush 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. Add ¼ to ½ cup water if the gravy looks dry. Cover and let it simmer for about 10 minutes. Add chole masala and let it simmer for another 3 minutes or so, uncovered. Garnish with cilantro. Serve warm with rice or any Indian flat bread. (Traditionally, chole are served with bhatoora (fried whole wheat flour bread)),
Serve warm with rice or any Indian flat bread. Traditionally, chole are served with bhatoora (fried whole wheat flour bread),